Thursday, September 1, 2011
Club: BAKED: Boston Cream Pie Cake
This is the latest installment for Club: BAKED. Brooke is our hostess this week. Be sure to check out her creation.
I must say a smile spread across my face when I learned that we were making Boston Cream Pie Cake! I made Nigella Lawson's version a few years ago when we hosted my in-laws for Christmas Eve dinner (see How to Be a Domestic Goddess, p. 21). Looking back, it was pretty brave/crazy to select a dessert that I'd never made before. Nigella's version is only 2-layers, but it was a perfect ending to a perfect holiday celebration.
Then reality set in and I found myself with not enough time and a too-short serrated knife. But you know what? This pie cake is very forgiving. In fact, it's so forgiving that I promise to make it again after I eliminate the time crunch and buy a longer knife. I baked the cake on Saturday and froze it to make it easier to slice as suggested by the authors. I cooked the yummy custard too fast (or whisked too slowly?) which made one lumpy vanilla custard. The cake and custard languished in the freezer and fridge while life kept moving until Tuesday night.
After putting Stella to bed and relaxing for a few minutes with Paul, I decided to assemble the cake pie around 11:00pm. The chocolate ganache is perfect. I sliced the layers with my too-short serrated knife. I slathered on the lumpy vanilla custard. In my excitement, I quickly poured the chocolate ganache over the cake which made a chocolate landslide on one side of the cake. Paul exclaimed that it was a beauty as I despaired over what went wrong as I begrudgingly slid it into the refrigerator. It was too late to even taste it.
Finally, on Wednesday, we ate this cake. Well, not the entire cake, but we each enjoyed a slice. I love the classic flavors. I love the 4 layers. I love the custard. Yum, I will definitely make you again, Boston Cream Pie Cake!