Description
A delicious gluten-free version of the classic Boston Cream Pie, featuring fluffy cake layers, rich pastry cream, and chocolate ganache.
Ingredients
- 222 grams high-quality gluten-free flour blend
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 113 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 120 milliliters whole milk, room temperature
- 480 milliliters whole milk for pastry cream
- 100 grams granulated sugar (divided for pastry cream)
- 4 large egg yolks
- 30 grams cornstarch
- Pinch of salt
- 2 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 113 grams semi-sweet chocolate, finely chopped
- 120 milliliters heavy cream
- 1 tablespoon light corn syrup (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- Whisk together the gluten-free flour, baking powder, and salt.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk.
- Divide the batter evenly between the prepared cake pans and bake for 18-22 minutes.
- Allow the layers to cool in the pans for 10 minutes before transferring to a wire rack.
- For the pastry cream, heat 480ml of milk and 100g sugar in a saucepan until steaming.
- Whisk the egg yolks with remaining sugar, cornstarch, and a pinch of salt. Slowly whisk in hot milk.
- Pour this mixture back into the saucepan and cook over medium heat until thickened.
- Whisk in butter and vanilla, then refrigerate for at least 2 hours.
- Assemble the cake by placing one layer on a serving plate, spreading the chilled pastry cream, and topping with the second layer.
- For the ganache, heat heavy cream until simmering, pour it over chopped chocolate, and whisk until smooth.
- Pour ganache over the assembled cake and refrigerate for at least 30 minutes to set.
Notes
Use high-quality gluten-free flour for best results. Ensure ingredients are at room temperature.