Boston Cream Pie ( Cake )

Ingredients for Pastry cream:

Granulated white sugar ( powdered)- 1/4 cup or 50 gms,
Eggs yolk- 3.
All purpose flour- 2 tbsp,
Cornstarch- 3 tbsp or 20 gms,
Milk - 1 and 1/4 cup or 300ml,
Vanilla- 1 tsp.

Ingredients for Sponge cake:
Eggs- 5,
Granulated white sugar ( powdered )- 3/4 cup or 110 gms ( divided),
Vanilla essence- 1/2 tsp,
Cake flour- 1/2 or 60 gms,
All purpose flour or maida- 1/4 cup or 35 gms,
Baking pwd- 1 tsp,
Milk- 3 tbsp,
Butter- 2 tbsp or 28 gms.

Chocolate glaze:

Semi sweet chocolate- 120 gms finely chopped,
Cream - 1/2 cup,
Butter- 1 tbsp.

Method: Pastry cream
Mix sugar and egg yolks in a bowl.

In another bowl sift and then whisk cornflour and plain flour together.

Add the flour to the egg mixture,mixing until you get a smooth paste.
Meanwhile in a small saucepan,bring the milk just to boil over medium heat.

Pour the milk slowly into the egg mixture ,whisking constantly to prevent curdling.

Pour all the milk to the bowl,mixing constantly ,then transfer again to the saucepan.

Cook the milk egg mixture on low heat until boiling ( whisking constantly).

Keep whisking  constantly with wire whisk to keep the cream smooth.
As it comes to boil ,the cream will thicken .
Remove from heat and keep whisking .

Add vanilla essence.

If there are lumps ,sieve the pastry cream into a bowl.
 Immediately cover the surface with plastic wrap to prevent a crust form.

Let the cream cool in the fridge for few hours.

Sponge cake:
Butter and line the bottom of two 8 inch round cake pan with butter paper.
While the eggs are still cold,separate 3 of the eggs ,placing the yolks in one bowl and white in another bowl.
To the yolks add the two remaining eggs.
So in one bowl you have 3 egg whites and in one bowl you have 3 yolks plus 2 whole eggs.s
Cover and allow it to come to room temperature ( 30 minutes).

Meanwhile in a bowl whisk together the flour and baking powder.

Place the milk and butter in microwave and heat till butter melts cover and keep warm.

In mixer ,beat the whole eggs and yolks and 1/2 cup of sugar in high speed,

 until they are thick and fluffy ( 3-5 minutes- when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon ).

In a clean bowl,beat the egg whites at low speed until foamy ( when you beat egg white make sure your bowl and beater does not have any trace of oil or butter as it will prevent the egg whites to reach soft or stiff peaks)

Add a pinch of salt.

Increase the speed to medium high and gradually add the remaining sugar until soft peaks form.

Gently fold a little of the white into the batter to lighten it and then add the rest of the white folding just until incorporated.

Sift half of the flour mixture over the top of the batter ( through a sieve)and gently fold through  with a rubber spatulla.

Sift in the remaining flour over the batter and fold in.

Make a slight well in  the center of the batter and pour the melted butter ( stir before pouring).

Gently but thoroughly fold the butter mixture into the batter.

Divide the batter evenly between the two pans and bake for about 20 to 22 minutes or until light brown.

 A tooth pick inserted in the center comes out clean.

( If oven is small bake one pan at a time - cover the cake pan which is not baking)
Remove from oven and place on wire rack to cool.Immediately run a knife around the inside of the pan.

Invert the cake after 15 minutes on wire rack.Peel off the butter paper.

( Since this is a sponge cake and the texture is very soft ,I have used the greased butter paper  of the cake  which was peeled out and placed it under one cake on the wire rack and a tart disc for another)
Let the cake cool completely.

Chocolate Glaze:

Place the chopped chocolate in a bowl.
Bring the cream and butter to boil in the microwave ( 40 seconds ).
Immediately pour the boiling cream over the chocolate and gently stir until chocolate has melted.

If there are still some chocolate which have not dissolved,put in the microwave for few seconds.
Stir with a wooden spoon till you get a smooth chocolate.

Keep aside until it has thickened to pouring consistency ( it will thicken as it cools - make the glaze before you start to assemble).

Assemble:
Place one cake layer on your serving plate,bottom side facing up.

Cream the pastry cream with whisk to make it smooth.

Spoon the pastry cream onto the cake,spreading to make an even layer.

Place the second cake layer ( top side up) onto the center of the cake and using an offset spatulla,spread the glaze to the edges of the cake,allowing the glaze to drip down the sides.

Let the cake set until the glaze sets,about one to two hours ( as per recipe )

The cake is best eaten the same day it is made.
Cover and refrigerate any leftovers.
The cake is very very soft and moist since more of eggs and less of flour is used in baking.
Sponge cake is so so soft and with the filling of pastry cream and topping of chocolate glaze ,that it melts in your mouth as you take a bite.

Taste is amazing,but I think if kept overnight in the fridge it  will get more time to set ( slicing the cake was a little tricky ).