Boston Cream Pie

Step by step

1. 1

   Butter and flour the cake pan, and set it aside in the freezer.

   
2. 2

   In a bowl, add the room-temperature butter and the sugar, and beat for several minutes.

   
3. 3

   Add the eggs and mix them in, then continue with the milk, the melted butter and the vanilla extract, and mix again.

   
4. 4

   Add the flour and baking powder, preferably through a sieve. Add the salt and mix one last time.

   
5. 5

   Pour the batter into the pan and bake at 180°C (350°F) for 45 minutes.

   
6. 6

   Separate the egg whites from the yolks, add the sugar and cornstarch to the yolks and beat until fully combined. Set aside.

   
7. 7

   In a pot, heat the milk until it's close to boiling, then pour a little of it over the previous mixture and whisk vigorously. Keep going until you've added all the milk.

   
8. 8

   Pour the mixture back into a pot and cook over medium heat, stirring constantly, until it comes to a boil, then lower to low heat and cook for 2 more minutes.

   
9. 9

   Remove from the heat and stir in the vanilla extract and the butter. Then pour it into a container lined with plastic wrap, let it cool for an hour at room temperature and then put it in the refrigerator.

   
10. 10

    Cut the sponge cake in half and spread the pastry cream in the middle, trim any excess and coat with chocolate.