Boston Cream Pie
By amylk103
0 Picture
Ingredients
- 1 package (18 oz) reduced fat yellow cake mix
- 2 large eggs
- 1 1/3 cups water
- For the Custard and Frosting
- 1 large egg
- 1 egg white
- 1/2 cup sugar
- 1 1/2 Tbsp cornstarch
- 1 1/4 cups milk
- 1 tsp vanilla extract
- 1 cup confectioners sugar
- 3 Tbsp unsweetened cocoa powder
- 2 Tbsp hot water
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350F. Spray 2 8-inch round cake pans with cooking spray. In a large bowl, combine the cake mix, eggs and water. Mix according to package directions. Pour batter into prepared pans. Bake and cool according to package directions.
Step 2
To prepare custrd, in a small bowl, whisk together egg and egg white. In a small heavy saucepan, combine sugar and cornstarch. Stir in milk, simmer over medium heat, stirring constantly. Whisk 1 Tbsp of hot mixture into egg mixture. Return to pan; cook, stirring, until it simmers. Stir in vanilla. Place in a bowl and chill.
Step 3
To prepare frosting, in a small bowl, combine confectioners sugar, cocoa, and water. Mix well. Place a cake layer on a serving plate, spread with custard. Top with second layer. Spread with frosting. Garnish with fruit slices.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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