Boston Cream Pie With Fresh Raspberries
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INGREDIENTS WHITE CHOCOLATE PASTRY CREAM
2 cups milk
1 vanilla bean, split lengthwise
3/4 cup plus 1 tablespoon granulated sugar
1/4 cup cornstarch
6 large egg yolks
6 ounces white chocolate, finely chopped
2 tablespoons unsalted butterGENOISE CAKE
7 large eggs
7 large egg yolks
1 cup granulated sugar
1-1/2 cups all-purpose flour
7 tablespoons unsalted butter, meltedGANACHE
3/4 cup heavy cream
3 tablespoons water
1 pound semisweet chocolate, finely choppedFresh raspberries
MAKE THE PASTRY CREAM - In a medium saucepan over high heat, bring the milk and vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined.
When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick - about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. (This may be made one day in advance.)
MAKE THE GENOISE CAKE - Position a rack in the center of the oven and preheat to 350 degrees. Line the bottoms of two 13-1/2 x 9-1/2-inch baking pans with parchment or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess.
In a 4-1/2 quart bowl of a heavy duty mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs just warm. Return the bowl to the mixer stand, and using a wire whip, whip the egg mixture until it triples in volume and forms soft, fluffy peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter.
Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans and set on a wire rack.
MAKE THE GANACHE - In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
ASSEMBLY - With a sharp paring knife, using a 6-1/2 inch plate or other disc as a guide, carefully cut out 2 circles of genoise from each sheet of cake. Leave circles in place until you're ready to use them, but lift off the scraps of cake from the pan and discard them.
Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread 1/3 of the PASTRY CREAM over this layer. Top with another cake layer. Spread 1/3 of the PASTRY CREAM over this layer. Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve.
When you're ready to serve the cake, re-melt the GANACHE over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake.
Garnish the cake with fresh raspberries.