Boston Cream Pie Cake - 12.12.

exactly one year ago today it was grey, a rather tired day. in the beginning i thought it was a sign of a dreary year. i was wrong. because, oh, it has been a year. a most perfect year, personally.

and to celebrate it, i have cake that dw made with me. because anybody's first day of a yearlong journey around the sun should always begin with a delicious cake.

Boston Cream Pie Cake ~ dairy free
adapted from Everyday Baking

original recipe calls for the use of a 9" pan. i wanted something smaller, i used 2 6"x2" pans.

cake -
2 TB soy margarine, plus more for pan
1 1/4 cups sugar
1 1/4 cups sifted cake flour
1 1/4 tsp baking powder
3/4 tsp salt
2 large eggs
2 large egg yolks
3/4 cup almond milk
2 tsp pure vanilla extract

chocolate glaze -
7 TBL soy creamer
3 oz best quality semi-sweet chocolate, coarsely chopped

Pastry Cream Filling -
2 cups mimiccream
1/2 cup sugar
4 large egg yolks
2 tsp pure vanilla extract
1 salt
6 TBL cornstarch



preheat oven to 350F.
grease 2 6" pans

in mixer bowl, whisk eggs and egg yolks for a minute. gradually add in the sugar, beating the mixture until light & fluffy.

meanwhile, sift the dry ingredients in a bowl. also, heat up the almond milk gently with the soy margarine. seriously, allow to get hot but not boiling. remove from heat, add in vanilla. with mixer still on, very slowly add the hot liquid to the eggs. this is called tempering, you don't want the eggs to scramble. alternate with the dry ingredients until fully mixed. transfer to prepared pans.

bake 30-35 minutes, keeping an eye on the pans, until golden brown. use a tester. allow to cool for a bit, then remove from pans to cool completely.

to make the chocolate glaze, make sure the chocolate is chopped accordingly. heat up the soy creamer gently until hot thru and pour on top of chocolate. mix thru.

to make the cream filling, in saucepan heat mimiccreamer & 1/4 cup sugar over medium heat and bring to a simmer. while that is heating up, in a bowl, whisk egg yolks and remaining 1/4 cup sugar until combined. whisk in salt & vanilla. whisk in cornstarch, 1 TBL at a time. again tempering, whisk the egg mixture continuously while slowly adding 1 cup of the heated milk. strain this mixture into the milk that is in the saucepan. continue to cook over medium heat, whisking constantly, until mixture comes to a full boil. about 4-5 minutes.

transfer to bowl and cool. then cover with plastic wrap, pressing against filling to prevent skin from forming. refrigerate for minimum 3 hours, or overnight.

to assemble cake:

cut even layers in the cake, i managed 2 layers per cake.

remove cream filling from fridge, beat a stiff whisk until cream is smooth. pipe (or spread) cream between layers, however many layers you want. i'm a fat ass, i wanted 4 layers. pour glaze over top of the cake, starting in the center. it will spread and spill over. chill cake for 20 minutes before serving.