Every country has its own cake recipe. We already know such classic masterpieces in the confectionery world as Napoleon, Medovik, Prague. However, in addition to these cakes, there are many others.
Many people have heard about the cake popular in the 2010s – Cheesecake New York. But, in addition to this dessert there was another, less recognizable.
moist Boston Cream Cake is known in the United States and England. In the rest of Europe, not everyone knows about this cake. Probably the reason should read the fact that this cake was not so strongly advertised in cafes and restaurants.
That said, you should definitely try this dessert, as it is different from all the others.
Let’s prepare the Boston cake on our own.
Ingredients of sponge cake for Boston cake:
- flour – 100 g;
- leavening agent – 1/2 tsp;
- salt – 1/4 tsp;
- powdered sugar – 100 g;
- egg yolks – 4 pcs;
- vegetable oil – 50 g;
- milk – 60 g;
- vanilla extract – tsp;
- 4 egg whites;
- vinegar – 1/2 tsp.
Ingredients for the cream:
- 4 egg yolks;
- sugar – 60 g
- salt – a pinch;
- condensed milk – 60 g;
- milk – 320 g;
- cornstarch – 30 g;
- butter – 15 g;
- vanilla extract – 1 tsp.
Ingredients for the ganache:
- hot whipped cream – 120 g;
- chocolate – 120 g.
Preparation of Boston cake:
To prepare the cream, mix the yolks with granulated sugar, salt and condensed milk.
Pour
the hot milk into the homogeneous mass with a thin trickle and stir.
Pour the mixture into a saucepan and over low heat bring to thickening, stirring constantly. Put butter into the thick mass, melt it in the yolk mixture.
Pour vanilla extract into the mixture, stir and place it in a plate to cool.
Cover the cream base with cling film.
To prepare the biscuit, pour powdered sugar to the egg yolks, pour in the vegetable oil and vanilla extract, mix until homogeneous. Sift flour with baking powder and salt into the mixture, knead the dough.
In a separate bowl, whip the whites until fluffy
.
Add vinegar to the whites and continue beating. Gradually pour 60 grams of powdered sugar into the whites, beat with a mixer until stiff peaks.
Carefully pour the protein mixture into the dough, dividing the protein mixture into 3 parts.
Place the dough on a baking tray lined with parchment (9×11 cm).
Bake the biscuit at 170 degrees for 18-22 minutes. Remove the golden layer from the biscuit, smear the surface with the cream base.
For the ganache, mix the chocolate in hot cream. Cover the top of the cake with ganache.
Leave the cake for 2-3 hours in the refrigerator.
The result is an unpretentious Boston cake.
