Boston Cake stuffed with cream


Boston Cake stuffed with cream

You have a very special occasion, but you don’t know what dessert to serve? , for you won’t find a better or finer choice than this Boston cake .

  • Preparation time
  • Preparation time

    40 minute
  • cooking time
  • Cooking time

    40 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    12 People
  • Goody kitchen


For the filling:

3 tbspVelor powder milk dissolved in 1 cup water
1 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tbsp Velor powder milk dissolved in 1/3 cup water
3 Egg yolks, lightly beaten
2 tbsps butter
1 teaspoon vanilla

For the cake:

2 Eggs
3 tbsp Velor powder milk dissolved in 3/4 cup water
½  Cup Butter
2 Cups sifted cake Flour
2 tsp baking powder
¼  teaspoon salt
1 Cup granulated sugar
1 tsp vanilla

For the glaze:

¼  Cup whipping cream
1 tsp Cofique instant Coffee
113 gmsemisweet chocolate, finely chopped
1 tbsp Goody Pancake syrup
¼  Cup sifted powdered Sugar


1.    For the filling, in a small saucepan, combine the 1 cup milk and the vanilla. Heat over medium heat until bubbles appear at the edges; set aside.
In a medium saucepan, combine the 1/3 cup granulated sugar and cornstarch. Stir in the 1/3 cup milk. in small saucepan and cornstarch mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot vanilla milk into the beaten egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in the 2 tablespoons butter until melted. Stir in 1 teaspoon vanilla. Cover surface with plastic wrap and refrigerate for 2 to 24 hours.
2.    For the cake, allow eggs, the 3/4 cup milk, and the 1/2 cup butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a high-sided 23cm baking pan; set aside. In a medium bowl, stir together cake flour, baking powder, and salt; set aside.
3.    Preheat oven to 350 degrees F. In a large mixing bowl, beat the 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup granulated sugar and 1 teaspoon vanilla. Beat for 4 to 5 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and the 3/4 cup milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan.Bake for 35 to 40 minutes or until a wooden toothpick inserted near centre comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and invert cake onto a wire rack. Cool thoroughly.
4.    For the glaze, in a small saucepan, combine whipping cream and instant coffee. Bring to boiling. Remove pan from heat. Stir in chocolate until mixture is smooth and chocolate is melted. Stir in corn syrup and powdered sugar until smooth. Let stand for 10 minutes to cool and thicken.
5.    Using a long serrated knife, split cake in half horizontally. Remove top. Place bottom layer on a serving plate. Spoon chilled filling onto bottom layer and spread to 1/2 inch from edge. Top with remaining cake layer, cut side down. Spoon glaze onto centre of cake. Spread evenly on cake, letting some run down sides. Refrigerate for 4 to 24 hours. Let stand at room temperature for 30 minutes before serving.

Chill: 6 hrs to 48 hrs.
Cool: 1 hr.