The Boston cake with cream is a classic American dessert that combines a delicate cake, velvet pudding cream and shiny chocolate coating. Its history dates back to the 19th century, and the name refers to Boston, where the original recipe was created. The dough impresses with simplicity, and at the same time elegance – the bottom is light and fluffy, the cream has a subtle, vanilla taste, and the chocolate layer gives it depth.
Baking is great at family meetings, celebrations or as an afternoon coffee dessert. Boston cream with cream looks effective, but It is easy to preparethanks to which everyone is prepared – even without much experience in baking. This The dessert is perfect for chocolate and vanilla lovers.
Ingredients:
Cake ingredients:
- 200 g of butter,
- 160 g of fine sugar,
- a tablespoon of sugar with vanilla,
- 4 eggs,
- 200 g of cake flour,
- 2 tablespoons of potato starch,
- a teaspoon of baking powder,
- 1/2 teaspoon of baking soda,
- 60 ml of milk.
Cream ingredients:
- 125 ml of milk,
- 125 ml of cream (36%),
- a teaspoon of vanilla essence,
- 3 yolks,
- 50 g cukru,
- 2 tablespoons of potato starch.
Couaring ingredients:
- 100 g of dark chocolate,
- 75 ml of cream (36%),
- A spoon of butter.
Method of performance:
Water all ingredients to the dough to room temperature.
Prepare the cake. Grate butter with sugar and vanilla sugar to a light fluffy mass. Without interrupting grinding, add one egg to the butter mass.
Still grinding the mass, sift the loose products to it: starch flour, baking powder and soda. Finally, mix the milk into the dough.
Put a 21 cm diameter cake tin with baking paper. Pour the dough into it. Put in the oven preheated to 180 ° C. Bake for about 30 minutes – to a dry stick.
Take the baked dough out of the oven and cool on a grill arranged upside down.
Prepare the cream for the dough. Heat milk with cream in a saucepan. When they reach a temperature close to September, add vanilla essence.
In the meantime, grate the yolks with sugar to a light fluffy mass. Mix potato starch into it.
Pour the yolk mass into boiling milk with cream. Mix vigorously, cook until a thick pudding cream is formed. Set aside to cool. Cover the surface of the cream with a piece of food foil so that no sheepskin coat.
Prepare a coating for the dough. Melt crushed chocolate in a saucepan. Add the remaining ingredients to the coating. Heat on a slow fire, stirring from time to time. Set aside to cool.
Cut the dough into 2 tops and put it with cream. Spread the chocolate coating on top.
Source: NowowoPuje.pl
