Soft sponge cake layers with a custard cream filling and chocolate filling and raspberries. The best homemade Boston Cream Pie recipe!
PREP: Preheat the oven to 350F with the rack inside the oven centered.
Line two 8" baking pans (2-inches tall) with foil, pressing the foil tightly against the inside of the pan so that it conforms to the pan (you can use one 9 inch pan, with 3-inches tall sides, instead of 2 pans). Spray with non-stick baking spray. Fasten the cake strips around the pans.
Whip eggs: With a mixer fitted with a whip attachment, whip [adjustable]4 eggs until foamy and doubled in size, ~3 min. With the mixer still running on high, gradually add 1 cup of sugar. Continue whipping until the eggs flow off in a thick ribbon off the whisk that doesn't disappear for about 2-3 seconds, ~20 minutes.
Liquids: Meanwhile, melt 3 tbsp butter and whisk in 3 tbsp water.
Dry Ingredients: sift 1/3 of the flour & 1/4 tsp baking soda into the whipped eggs in halves and fold carefully trying not to deflate the eggs until the flour is incorporated.
Add liquids: Add the butter & water mixture and carefully fold it in, until no streaks of butter/water are seen.
Split the batter between 2 prepared baking pans.
Bake for about 15-20 minutes (if baking in 2, 8-inch pans) or until a toothpick inserted in the middle comes out clean. Alternatively bake in one 8" pan for 30 minutes or until a toothpick inserted into the middle comes out clean.
Do not open the oven before you can smell the cake in your kitchen, otherwise the cake will deflate.
Remove & cool: Then, remove from the oven and leave to cool for 5 minutes, then invert onto a cooling rack, remove foil and allow to cool completely.
Gelatin: Mix 1/4 cups water & 1½ tsp gelatin. and allow to bloom for 5 minutes.
Heat the milks: In a medium-sized saucepan, heat together 1/2 cup milk, 1/2 cup heavy cream, and half of the sugar until boiling.
Temper eggs: In a separate bowl large enough for 2 cups liquid, whisk together egg yolks and sugar until well mixed.
Slowly pour the hot milk into the egg mixture while continuously whisking to temper the eggs. Transfer the mixture back to the sauce pan.
Cook the custard: return the saucepan with the custard to the stove and cook over medium heat while whisking non-stop until the mixture thickens and coats the back of a spoon. Do not boil, or the mixture will curdle. Remove from the heat.
Tip: You know that it’s thickened when you can dip a wooden spoon into the custard, then run your finger on the back of the spoon and the streak where you swiped your finger stays clean (the custard does not run back onto the ‘swipe’).
Add gelatin: Add the gelatin mixture into the custard and mix until the gelatin has dissolved, about 2 minutes.
Run the custard through a fine mesh sieve and allow to cool to room temperature, mixing the mixture from time to time.
Tip: do not refrigerate as it will harden around the edges of the bowl, making for a clumpy cream.
Whip cream: Once the custard is at room temperature, whip 1 cup of cold cream with a mixer, until soft peaks. Add the custard into the cream and carefully fold it in.
Refrigerate the cream for about 10 minutes, folding it with a wooden spoon about every 3 minutes, until it is no longer runny and thickens enough to spoon.
Split the cake with a long serrated knife into 3 even horizontal layers.
Layer the cake with cream: Place a dab of the cream onto the middle of the serving platter. Add the first layer of the cake on top and press to adhere. Add half the cream and spread into an even layer. Top with the middle layer of the cake and top with the other half of the cream, spreading it into an even layer again. Lastly, add the top layer on top and press adhere.
Refrigerate the cake for 2-3 hours to allow the cream to set.
10 minutes before taking the cake out of the fridge, heat 1/4 cup heavy cream until boiling. Add 1/3 cup chocolate chips or chopped chocolate. Let sit for 2-3 minutes. Whisk until smooth.
Pour the chocolate ganache in the middle of the cake. While turning the cake around, smooth the chocolate with a spatula, allowing it to drizzle down the sides.
Garnish: Top with 1 cup of raspberies and dust with powdered sugar.
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