BOSTON CREAM PIE BIRTHDAY CAKE #cake #diet #dessert #paleo #glutenfree

Boston Cream Pie Birthday Cake is a vanilla spread cake with a baked good cream filling and chocolate ganache beating.

I made this cake for my sweet companion's birthday. Her significant other mentioned it as an astonishment, at that point I discovered it was her preferred cake that she has for her birthday consistently. I was excited to have the option to make it for her and happy that it turned out well since this was the first occasion when that I at any point made a Boston Cream Pie Birthday Cake!

I've generally asked why this "cake" is known as a "pie" so I looked into the history (on wikipedia obviously). Turns out, the words cake and pie were tradable once upon a time since they utilized similar prospects. A French cook from the Parker House Restaurant in Boston professes to be the maker of the popular Boston Cream Pie.

His name was Augustine Francois Anezin and he was the head gourmet expert from 1865-1881. The treat was at first called a chocolate cream pie, at that point the Parker House chocolate cream pie lastly a Boston cream pie which is presently the official sweet of the territory of Massachusetts (as of December 12, 1996).

Also try our recipe : VANILLA CUSTARD COOKIE CUPS #vanilla #diet #dessert #paleo #cookies

Ingredients :

For the cake

3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
3 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup whole milk, room temperature
2 teaspoons pure vanilla extract

For the custard filling

1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups whole milk
4 egg yolks
1 teaspoon pure vanilla extract

For the chocolate ganache

4 tablespoons unsalted butter
2 ounces unsweetened chocolate bar
2 cups powdered sugar, sifted (Full disclosure: I sifted half and dumped in the rest)
1/4 cup boiling water

Instructions :

For the cake

Preheat oven to 350°F. Grease and line with parchment paper 2 (9-inch) round cake pans. (I used non-stick cooking spray before and after placing a parchment paper circle which I cut out myself after tracing the line of the pan onto the paper.) Set aside.
Place cake flour, baking powder and salt in a medium bowl. Whisk until combined. Set aside.
In a large bowl, beat butter and sugar with an electric mixer on medium until light and fluffy, about 2 minutes. With mixer on low, gradually add eggs (one at a time). Turn mixer to medium and beat for 30 seconds or until eggs are completely mixed in.
Combine milk and vanilla in a small bowl, then with mixer on low, alternate adding milk mixture and flour mixture. Add about a third of the flour, then a third of the liquid. Mix until combined. Repeat with remaining dry and wet ingredients. Once all of the cake ingredients are combined, turn mixer up to medium and beat for about 30 seconds.
Pour batter into prepared pans, dividing the batter equally between the two. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Let cool.

Source : bit.ly/3aPCfUG