Boston cream cake


► Flour – 125 g

► Egg – 4 PCs.
► Sugar – 150 g
► Baking powder – 1 tsp
► Lemon juice – 1 tsp
► Vegetable oil – 3 tbsp
► Cream – 50 ml
► Chocolate – 200 g


In a bowl sift the flour, baking powder and 50 g of sugar
Separately mix the egg yolks, lemon juice and vegetable oil
Beat the whites with the remaining 100 g sugar until soft peaks
Gradually stir the whites into the yolks mixture
In three stages add the dry ingredients, mixing thoroughly each time
Bake at 175 C for 30-40 minutes.
Ready cake cool and cut into 2-3 parts
Each Korzh liberally lubricated cooled pastry cream
For the glaze, heat the cream and mix them with melted chocolate. Pour on top of cake.

Ingredients for pastry cream:

► Milk – 500 ml
► Egg – 2 PCs.
► Sugar – 100 g
► Starch – 30 g
► Vanilla
► Butter – 50 g


Milk to boil with vanilla bean
Mix the eggs with sugar and starch
Carefully pour the hot milk into the egg mixture, stirring constantly
Pour the cream back into the saucepan and put on medium heat
Bring to a boil and boil for a couple of minutes – continuously stir the cream
Remove from heat and stir in butter

Cake home with cottage cheese and Apple cream.
Melting chocolate (Fondant au chocolat)

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