This month’s bake comes again from this years’ book, The Cake Book by Tish Boyle published by John Wiley and Sons 2006. This time it is a Boston Cream Pie.
Now if you are familiar with a Boston Cream Pie you’ll know that it has nothing to do with an actual pie. It’s a cake. Called a pie. You see? If the folks in Boston want to call it pie, fine by me.
Now, what it actually comprised of is two sponge layers sandwiched with a sweet vanilla pastry crème and a chocolate glaze over the top of the cake. The sponge here was a hot milk sponge where you add in boiling milk and butter to the batter before you bake it. This came out fine. The pastry cream however was just too runny to put in the middle. So, thinking back to last month’s Tiramisu Cake where the cream was set with gelatine, I set this pastry cream with gelatine here too. The chocolate glaze was nice, but I added in a tablespoon of golden syrup to sweeten it up a bit.
It was a nice cake, not a wow, but ok. Fresh raspberries or even better a raspberry compote would have taken it into a different league I think. Alas, I had none. I was tempted to put jam in with the pastry cream middle, but held myself back – this would have made it too different from what it is supposed to be. This cake was definitely best on the day it was baked, the sponge which had a distinct trifle sponge vibe going on with it, and it really became a bit dry second day.
Now I’m off to see how my fellow bakers got on with it, if you’d like to as well do visit the Cake Slice Bakers blogroll and click away.
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