Boston Cream Cake is a light and incredibly airy dessert. This cake is the official dessert of the state of Massachusetts. It was invented by the French chef M. Sanzian.
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
Milk - 500 ml Egg - 2 pcs. Sugar - 100 g Starch - 30 g Vanilla Butter - 50 g
1. Boil milk with vanilla pod. Mix eggs with sugar and starch. Gently pour the hot milk into the egg mixture, stirring constantly. 2. Pour the cream back into the ladle and place over medium heat. Bring to a boil and boil for a couple of minutes - constantly stir the cream. Remove from heat and stir in butter. 3. Cool the cream by covering with cling film. 4. Sift flour, baking powder and 50 g sugar into a bowl. Separately mix the yolks, lemon juice and vegetable oil. Beat the egg whites with the remaining 100 g of sugar until soft peaks form. 5. Gradually fold the whites into the yolk mixture. Add dry ingredients in three additions, mixing thoroughly each time. Bake at 175°C for 30-40 minutes. 6. Cool the finished biscuit and cut into 2-3 parts. 7. Grease each cake layer generously with cooled pastry cream. 8. For the glaze, heat the cream and mix it with the melted chocolate. Drizzle over top of cake.
The classic Boston cream cake is a light and incredibly airy pastry that, surprisingly, will not harm your figure. Many people compare it with the same bird's milk based on semolina, which is reminiscent of the taste from childhood. But this cake is prepared completely differently. In any case, this weightless dessert turns out very tasty and aromatic.
Ingredients for Boston Cream Cake
To prepare the biscuit we will need:
- Premium wheat flour 125 grams
- Baking powder 1 teaspoon
- Granulated sugar 150 grams
- Chicken eggs 4 pieces
- Lemon juice 1 teaspoon
- Vegetable oil 3 tablespoons
To prepare the cream we will need:
- Chicken eggs 2 pieces
- Starch 30 grams
- Granulated sugar 100 grams
- Milk (any fat content) 500 ml
- Butter 50 grams
- Vanillin 1 sachet
To prepare the glaze we will need:
- Dark chocolate 200 grams
- Cream (at least 30% fat) 50 grams
To make Boston Cream Cake:
1 Prepare the dough for making a biscuit.
2 Bake the biscuit in the oven.
3 Prepare the cream for the cake.
4 Form the cake.
5 Prepare the icing for the Boston cake.
6 Serve Boston cream cake.
Tips for the recipe
– For a richer taste, the cake can be left in the refrigerator, covered, for 3-4 hours. After this, the dessert will turn out even more delicious and light, since the cream will soak the biscuit well, after which it will simply melt in your mouth.
– – Dark chocolate, in addition to a water bath, can be melted in the microwave. To do this, break it into smaller pieces or grate a bar, place the mass of chocolate in a heat-resistant bowl, and then put it in the microwave for 20-40 seconds until the chocolate has completely melted.
– You can decorate the cake with cream by squeezing it out of a culinary syringe or bag with a carved tip. You can also make chocolate figures and attach them to the surface of the cake. To do this, print out a sheet with the pictures you want or applications (hearts, stars, flowers, etc.). Place it in a file, then run a syringe with melted chocolate along the outline. Next, we freeze the chocolate figures in the freezer, after which we can decorate our product with them.
Yes, history repeats itself. Many people remember the gorgeous Nevsky pie (aka Lakomka, aka Yubileiny), which turned out to be the Russian version of the famous Tarte Tropezienne, Brigitte Bardot’s favorite pie.
But the other day, at the request of one of my readers, I set out to find a recipe for the “Enchantress” cake, which also at one time became a real event in the confectionery world of Soviet Russia.
You, of course, remember this cake - a delicate sponge cake with butter cream, drizzled with chocolate glaze. One of the first two cakes that were sold immediately in branded factory boxes. The second cake was called “Moskvichka”. I will definitely write about him again. For now, let's return to the Enchantress.
Description of preparation:
This pie cake owes its name to the city of Boston.
It is said to have been created in 1856. And in 1996, this pie was declared the official dessert of Massachusetts. It is prepared very simply and relatively quickly, as far as a cake can be prepared. While the biscuit is in the oven, prepare the cream. And the chocolate glaze will generally take you 2-3 minutes. The biscuit can be baked either in the oven or in a slow cooker. Purpose: For an afternoon snack / For a holiday table Main ingredient: Flour / Wheat flour Dish: Baking / Cakes Geography of cuisine: American
One cake, lots of recipes
In search of “that same” recipe for “The Enchantress,” I dug into Soviet collections of recipes from the end of the last century, and among many very strange recipes I found three technical maps that were quite similar to the truth. They were all called Enchantress cake, but had some differences.
Which? In one recipe the sponge cake was made with baking powder, but in the other two it was not. There were differences in the ingredients of the glaze (it was suggested to use cocoa powder or chocolate) and in the composition of the cream (flour or starch, vanillin or natural vanilla).
In short, I had something to check. And I decided to test it in practice, by preparing new desserts for guests of the restaurant where I work.
I baked five different cakes, combining variations of the recipes I had found, and invited the chef of a nearby restaurant, with whom I had worked a long time ago, to taste them when he came to visit me. I’ll say right away that he, who grew up and lived most of his life far beyond the borders of our vast Motherland, had never heard of the “Enchantress” cake.
Having tasted two of the five pieces offered to him, the maestro immediately asked a question that stunned me: “Have you decided to introduce Boston cream pie to the menu?”
After he left, I Googled “Boston Cream Pie Recipe” and realized that there was nothing in this world that could not be repeated and renamed. And the Boston cake itself is also never an original recipe. The story goes that a pastry chef at the Parker House restaurant in Boston once poured chocolate icing over an English cream cake. It turned out very tasty and the Boston cake, which we know as the “Enchantress,” was born.
Reviews (40):
very beautiful and appetizing, I will definitely bake this))))))))))
I’m baking)))))) or rather, the biscuit and cream are already ready)))))) I’ll post a photo tomorrow)))))
Ira)))))) well, something like this))))))) it was very tasty)))))) and how have I never seen it anywhere before))))))
