Boston cream cake

Boston cream cake is a gentle, soft and delicious cake. It consists of white biscuit, patissier cream and chocolate glaze. I really want you to try this pleasure.

glass of 250 ml
2 molds with a diameter of 20 cm
Cream patissier
500 ml of milk
6 egg yolks
0.5 cups of sugar if you add white chocolate if not then 3/4 cup
a pinch of salt
2 tbsp flour
50 g of sludge oil, cut into pieces I had melted
Vanilla extract 1 ½ tsp. or vanilla sugar
125 g of white chocolate (optional)
biscuit:
1 1/2 stacks. flour
1 1/2 stacks. sugar if you decide to put white chocolate then 1 glass
3 large eggs
3/4 stack. milk
80 g of sink. butter
1 1/2 tsp. baking powder
A pinch of salt
1½ tsp vanilla extract
Ganache:
100 ml. cream 33-35% fat
100 g of dark or milk chocolate, ground

First we prepare the cream. In a small sauter, heat the milk

In the bowl, mix the yolks, sugar, a pinch of salt and flour until a homogeneous mass

Pour a thin trickle half the norm of hot milk, quickly and thoroughly mix

Return to saucepan

Cook with continuous stirring until the cream thickens on low heat.

How to boil cook for 1 minute, so that the flour is brewed and disappeared floury flavor

Remove from the plate and add butter

Add white chocolate if desired

Then vanillin

Pour into a large bowl, cover it with a film and put it in the refrigerator

Prepare the biscuit. Mix flour, baking powder and salt. Sift 2-3 times

Milk and butter bring to a boil

Remove from heat, add vanillin, close lid and put aside

Eggs with sugar beat on a high speed mixer for 5 minutes

Remove the bowl from the mixer, now we will interfere with the whisk. Pour a slightly cooled milk creamy mixture, gently mix

Add gently flour and also gently stir

The bottom of 2 forms to grease with oil and to spread with a paper for a batch, it is not necessary to grease sides! Dice the dough into forms. Turn clockwise a couple of times and bake at 160 ° C for 25-30 minutes.

We check the readiness with a dry wooden skewer. Cool in forms 10 minutes

Then transfer to a grate and leave until completely cooled

The cooled cream is taken from the refrigerator and mixed until uniform

Picking up the cake

Cake cream and refrigerate for about 2 hours

Prepare the ganache. In finely chopped chocolate pour hot cream and stir ganash ready

Pour the cooled cake

To ganache lay beautiful stains before pouring ganache, hold the cake for 15-20 minutes in the freezer.