BOSTON CREAM PIE

One of the last recipes I have tried from videojug was this one. I had it saved among favourites for a long time, I just didn't have the time to make it. It is a cake with a delicious vanilla filling and with a lot of chocolate glazing. The first time I had made it, I fully respected the recipe, but it was a lot a lot a lot of glazing - I mean tooo much and tooo liquid. The good part was that the upper part of the sponge, which had no filling over it, was filled with chocolate. Still, since I didn't want to have chocolate icing all over my table, I chose a stiffer glazing the next times I made it. After a couple of tries, this one is the one I chose to stick with.

Ingredients:
For the sponge:
80 ml milk, 4 tbsp oil, 4 eggs, 140 g flour, 140 g sugar, 1 tsp baking powder, 1 tsp vanilla essence, a pinch of salt

For the filling:
500 ml milk, 6 egg yolks, 1 vanilla pod, 25 g butter, 150 g sugar, 60 g flour, 150 ml whipped cream

For the glazing:
150 g chocolate into pieces, 100-120 ml cream, 20-30 g butter

Difficulty: medium

Preparation time: 90 minutes

Method

SPONGE
Preheat the oven at 180 Celsius degrees. Put the flour in a bowl, add the baking powder and the salt and lightly mix.

Put the milk and the oil in another bowl and set aside. In a third bowl mix the eggs with the sugar at a high speed until they're fluffy. Reduce speed after roughly 3 minutes.

Add the vanilla essence and mix. Add a third of the flour mixture and a little of the milk and oil. Continue to add the two mixtures alternatively little by little and mix until it is homogeneous.
Pour the batter in a 26 cm diameter cake tin that was previously greased, sprinkled with flour and covered with wax paper.

Bake in the preheated oven for 25-30 minutes or until when inserting a wooden skewer in the middle, it comes out dry and clean. Take it out of the oven and let it cool completely before removing it from the tin. Remove the paper and cut it in two. 

FILLING

Put the egg yolks in a bowl. Add the sugar, the flour and a little milk and mix well with the whisk. 

Cut open the vanilla pod and remove the seeds with a knife. Put both the pod and the vanilla seeds in a pot with the remaining milk. Put the pot on a medium heat until it gets hot. Pour some of the hot milk in the yolk mixture and whisk, then pour some more and if necessary some more until both mixtures are of the approximate same temperature. Then pour the yolk mix in the pot. 

Mix continuously until it thickens like a pudding and then turn off the heat. Remove the vanilla pod, add the butter and mix until well combined. Pour the filling into another bowl and cover with cling film. Put in the fridge until completely cooled (about an hour). When cold, add the whipped cream and whisk well. 

GLAZING

For the glazing you can use both dark chocolate (more elegant) or milk chocolate (for children), or both. Put the chocolate and the cream in a bowl over boiling water and mix well until all the chocolate has melted and the mixture is well combined. Remove from heat and add a little butter. 

Put a load of filling on the first sponge and spread it well on the sides. Cover with the glazing. 

As the final look, you will see two variants - the first one is when I respected the original recipe - although it doesn't look extremely well, it was delicious. The other two pictures are of the same variant - you can tell that they have more of a prestige. And even though the sponge was not filled with chocolate icing - it was still delicious - most of my Easter guest asked for a second serving although we had two other cakes, my daughters and I as well. It speaks for itself...