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#BUNDT BAKERS BOSTON CREAM~FILLED BUNDT CAKE ** double the Sponge recipe

I consider this recipe a bit labor intensive but after tasting the completed cake, it’s worth the effort. After sampling, It is definitely one of my favorites. But in all honesty, I won’t be turning this out unless it’s for a special occasion. The cake is, in my opinion, simply fabulous. I suggest doubling the cake recipe to create a larger cake.

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First and foremost, a great big thank you hug for this fun and tasty theme,  “Filled Bundt Cakes”.   This months recipes are brought to you by           Christina Lopez Vera of Bizcocheando and Patricia at Pattys Cake.           And, thanks especially for the translation.

It didn’t take me long to figure out what cake to bake.  I just went straight to the horse’s mouth, Mr. Bee, he knew right off what he wanted this month and I like to include his favorites for him.  This Boston Creme~Filled Bundt Cake will definitely be added to his favorites list.  I’m already sampling that chocolate drizzle in my dreams.

Now, Boston Cream Pie is not a difficult cake to bake but turning it into a Bundt took a little research and reading potential recipes. This recipe is adapted from several recipes, including  “Unsophisticook.com and The Cake Book”.   Great start!   Now if you know anything about me {and if you are following me, you would already know a few of my simple rules}.  If not, please come join me.  I’m not a proliferate Pinner but what I lack in numbers of pins, I make up for it with enthusiastic fervor.   My homemade recipes are really very good.

I prefer baking from scratch.  Yes, I have used boxed cakes plenty of times, but  I consider #Bundt Bakers more than worthy of offering a scratch- baked Bundt as opposed to cake mix. I really wanted to make it special because my daughter arrives on Tuesday along with my two granddaughters.  Two weeks of Heaven in my house…….

I much prefer heavy whipping cream to any “fake” whipped cream product.    So, {a} heavy whipping cream instead of cool whip}; { b} No instant pudding, just a perfect custard, using Bird’s custard mix or your own favorite filling or use the one provided in this recipe.  It’s fast, easy and tastes absolutely great;  and [c} Homemade rather than “store-bought cake mix”.  There is a big  difference between the pre-made in all of my three “almost-scratch” choices.

This hot milk cake is the perfect recipe for this yummy morsel.  This recipe makes up a small cake and next time,  ** I will definitely double the recipe.  Now, add the homemade Custard and finishing touch of irresistible chocolate and I’m your girl.

 

 

 

#BUNDT BAKERS BOSTON CREAM~FILLED BUNDT CAKE
Print Recipe
This recipe requires some advance planning, as the cake has to cool completely before it is filled and frosted. This hot milk cake is the perfect recipe for this yummy morsel. This recipe makes up a small cake and next time, I will definitely double the recipe. Now, add the homemade Custard and finishing touch of irresistible chocolate and I'm your girl.
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
#BUNDT BAKERS BOSTON CREAM~FILLED BUNDT CAKE
Print Recipe
This recipe requires some advance planning, as the cake has to cool completely before it is filled and frosted. This hot milk cake is the perfect recipe for this yummy morsel. This recipe makes up a small cake and next time, I will definitely double the recipe. Now, add the homemade Custard and finishing touch of irresistible chocolate and I'm your girl.
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
Servings Prep Time
6 Servings 30 ~ 45 Minutes
Cook Time Passive Time
20~25 Minutes 1 ~ 2 hours Set up
Ingredients
Hot Milk Sponge Cake
Vanilla Custard Filling
Chocolate Ganache Drizzle
Servings: Servings
Instructions
Hot Milk Sponge Cake
  1. Preheat oven to 350º degrees and prepare baking pan with homemade cake release, or Bakers Joy
  2. Sift the cake flour, baking powder and salt twice. Set aside. In a small saucepan, combine the milk, and butter and heat over medium heat just until the butter is melted. Remove the pan from heat and set aside.
  3. Using the whisk attachment on your stand mixer, beat the eggs at high speed until blended. About 1 minute.
  4. Gradually add in granulated sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.
  5. Sift 1/3 cup of flour mixture over the egg mixture and GENTLY fold in with a rubber spatula. Repeat with the remaining flour in two more additions. Do not over~fold or you will deflate the mixture.
  6. Reheat the milk mixture to just under a boil. Add it all at once to the egg mixture and gently fold it in.
  7. Pour the combined mixture into a prepared Bundt cake pan, and gently tap the pan on on the counter, several times, to release any large air bubbles
  8. Bake the cake on the lowest rack of the oven at 350º degrees for approximately 20 to 25 minutes until it springs back when lightly touched and a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.
  9. Remove from the Bundt pan and reinvert the cake so it is right side up to finish cooling on a wire rack.
  10. I froze my cake for easier handling. After the cake is about half~way thawed, cut the cake horizontally. While you are waiting for the cake to finish defrosting, it's a dandy time to make the Custard.
  11. When the cake is mostly thawed, use a small paring knife and a teaspoon to dig a good sized trench in the top and bottom cake layers to give you more filling space.
Vanilla Custard Filling
  1. In a medium bowl, whisk together the egg yolks, sugar and the cornstarch, set aside
  2. In a medium sauce pan, bring the milk to a gentle boil. Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture. Return the entire mixture to the sauce pan, place over medium high heat and bring to a boil, whisking constantly for one minute. Remove the pan from the heat and scrape the bottom of the pan with a spatula and whisk until smooth. Whisk in the butter until completely melted .
  3. Immediately strain the custard through a fine mesh sieve into a medium bowl . Whisk in the vanilla extract. Cover the surface of the custard with plastic wrap and let cool to room temperature then refrigerate for two hours or until well chilled.
  4. Just before assembling the cake, transfer the custard filling to the bowl of your stand mixer. Add 1/4 cup heavy whipping cream and using the whisk attachment on your mixer beat the mixture at high speed until it is light and forms into soft peaks about one minute.
Chocolate Drizzle
  1. In a small sauce pan, (or in the microwave). bring the cream to a boil. Remove from the heat and add the chopped chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl , cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Assembling the cake
  1. I froze my cake, well-wrapped in plastic wrap, to allow it to firm up before I attempted to cut into it.
  2. Allow it to come to almost room temperature, but still a bit firm. Using a long serrated knife, cut the cake horizontally in half to make two layers.
  3. Place the bottom half of the cake cut side up on a serving plate. Using a small paring knife and a teaspoon carve around the inside edges of the cake leaving a border of cake and scrape out a little bit of the cake with your teaspoon. Make a nice "trench" on both halves to allow for a generous portion of custard.
  4. Now, spread the filling onto the bottom layer and using a small offset spatula spread it into an even layer in the trench that you've dug in the bottom half. Repeat this technique to the cut side of the top layer to allow for plenty of Custard filling.
  5. Add more custard to the small trench you made with a teaspoon and very carefully add the filled top to the filled bottom layer on your serving dish.
Glaze the cake
  1. Pour the warm glaze over the top of the cake allowing some of it to artisticly drizzle down the sides serve the cake immediately or refrigerate.
  2. Store in refrigerator in a covered container for up to a day before serving. Bring to room temperature before serving.
  3. Note: the Custard can be made ahead of time stored carefully with plastic wrap form fitted over the top of the custard.
  4. Note: that Hot Milk Sponge can be made a day or two before serving. This will allow time for the cake to firm up in the freezer for easier assembly.
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Boston Cream Pie

For The Vanilla Custard Filling:
3 large egg yolks1/4 cup granulated sugar2 Tablespoons cornstarch1 cup whole milk1 Tablespoon unsalted butter1 teaspoon vanilla extract1/4 cup heavy cream
In a medium bowl, whisk together the yolks, sugar and the cornstarch, set aside.
In a medium saucepan, bring the milk to a gentle boil. Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture. Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly, for 1 minute. Remove the pan from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter until melted.
Immediately strain the custard through a fine-mesh sieve into a medium bowl. Whisk in the vanilla extract. Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for two hours, or until well chilled.
Just before assembling the cake, transfer the custard filling to the bowl of an electric mixer. Add 1/4 cup heavy cream and using the whisk attachment, beat the mixture at high speed until it is light and forms soft peaks, about 1 minute.
Pastry Cream
2 cups whole milk1/2 vanilla bean, split lengthwise, seeds scraped out6 egg yolks2/3 cup granulated sugar1/4 cup cornstarch1 tablespoon unsalted butter
CUSTARD:2 cups half and half6 large egg yolks½ cup (3.5 oz) granulated sugarpinch of table salt¼ cup cornstarch4 TB cold salted butter, cut into pieces1½ tsp pure vanilla extract
SPONGE CAKE:1½ cups (7.5 oz) all purpose flour1½ tsp baking powder¾ tsp table salt¾ cup whole milk6 TB salted butter1½ tsp pure vanilla extract3 large eggs1½ cups granulated sugar
GANACHE:½ cup heavy cream2 TB light corn syrup4 oz high quality bittersweet chocolate, chopped
DIRECTIONS
CUSTARD: Heat half and half in a saucepan over medium heat until simmering. Meanwhile, whisk yolks, sugar, and salt in a bowl until smooth. Add flour to yolk mixture and whisk until combined. Remove half and half from heat and – whisking constantly – very slowly add ½ cup of half and half to the yolk mixture, to temper. Whisking constantly, return tempered yolk mixture to the remaining half and half in the saucepan.Return saucepan to medium heat and cook, whisking constantly, until it thickens, 1 min. Reduce to med-low and keep simmering, whisking constantly for 8 minutes. It will slowly go from pale yellow to a deep yellow and become thicker. Increase heat to medium and cook, whisking vidorously, until bubbles burst on surface, 1-2 min. Remove from heat and whisk in butter and vanilla until melted. It should be pudding-like, thick, and smooth (not clumpy.) Cover and chill at least 2 hours or overnight.SPONGE CAKE: Preheat oven to 325F with rack on middle position. Grease two 9-inch round cake pans and line with parchment over the grease. In a bowl, whisk flour, baking powder, and salt. In a saucepan, heat milk and butter over low heat until butter melts. Remove from heat, add vanilla, and cover to keep warm.In a stand mixer fitted with whisk attachment, whip the eggs and sugar at high speed until light and airy, 5 min. Add hot milk mixture and whisk by hand until combined. Add dry ingredients and whisk just until incorporated; don’t overmix.Quickly divide batter evenly between the two prepared pans. Bake until tops are golden brown and toothpick inserted in center comes out with small tender crumbs attached, about 20-27 min.Transfer cakes to wire rack and cool completely in pan at room temp. Run thin sharp knife around edge of pans and invert cakes onto rack. You might need to give the pans a good slap on the back. Slowly and gently peel off the parchment paper.Place one round cake on a serving plate, top side up. Stir chilled custard briefly and spread onto cake evenly. Place second round cake, bottom side up, on top of the custard. Cover and chill while you make the ganache.GANACHE: In a small saucepan over medium heat, bring heavy cream and corn syrup to simmer. Remove from heat and add chocolate chunks. Whisk until smooth. Let stand, whisking occasionally, until slightly thickened, 5-10 min. Whisk again and pour onto top of cake, using ruber spatula to spread evenly and letting it drip slowly down the sides. Cover and chill cake at least 3 hours before slicing. A fully chilled cake will be easier to slice.

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Boston Cream Pie

For The Vanilla Custard Filling:
3 large egg yolks1/4 cup granulated sugar2 Tablespoons cornstarch1 cup whole milk1 Tablespoon unsalted butter1 teaspoon vanilla extract1/4 cup heavy cream
In a medium bowl, whisk together the yolks, sugar and the cornstarch, set aside.
In a medium saucepan, bring the milk to a gentle boil. Remove the pan from the heat and whisk about 1/3 cup of the hot milk into the yolk mixture. Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly, for 1 minute. Remove the pan from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter until melted.
Immediately strain the custard through a fine-mesh sieve into a medium bowl. Whisk in the vanilla extract. Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for two hours, or until well chilled.
Just before assembling the cake, transfer the custard filling to the bowl of an electric mixer. Add 1/4 cup heavy cream and using the whisk attachment, beat the mixture at high speed until it is light and forms soft peaks, about 1 minute.
Pastry Cream
2 cups whole milk1/2 vanilla bean, split lengthwise, seeds scraped out6 egg yolks2/3 cup granulated sugar1/4 cup cornstarch1 tablespoon unsalted butter
CUSTARD:2 cups half and half6 large egg yolks½ cup (3.5 oz) granulated sugarpinch of table salt¼ cup all purpose flour4 TB cold salted butter, cut into pieces1½ tsp pure vanilla extractSPONGE CAKE:1½ cups (7.5 oz) all purpose flour1½ tsp baking powder¾ tsp table salt¾ cup whole milk6 TB salted butter1½ tsp pure vanilla extract3 large eggs1½ cups granulated sugarGANACHE:½ cup heavy cream2 TB light corn syrup4 oz high quality bittersweet chocolate, chopped
DIRECTIONS
CUSTARD: Heat half and half in a saucepan over medium heat until simmering. Meanwhile, whisk yolks, sugar, and salt in a bowl until smooth. Add flour to yolk mixture and whisk until combined. Remove half and half from heat and – whisking constantly – very slowly add ½ cup of half and half to the yolk mixture, to temper. Whisking constantly, return tempered yolk mixture to the remaining half and half in the saucepan.Return saucepan to medium heat and cook, whisking constantly, until it thickens, 1 min. Reduce to med-low and keep simmering, whisking constantly for 8 minutes. It will slowly go from pale yellow to a deep yellow and become thicker. Increase heat to medium and cook, whisking vidorously, until bubbles burst on surface, 1-2 min. Remove from heat and whisk in butter and vanilla until melted. It should be pudding-like, thick, and smooth (not clumpy.) Cover and chill at least 2 hours or overnight.SPONGE CAKE: Preheat oven to 325F with rack on middle position. Grease two 9-inch round cake pans and line with parchment over the grease. In a bowl, whisk flour, baking powder, and salt. In a saucepan, heat milk and butter over low heat until butter melts. Remove from heat, add vanilla, and cover to keep warm.In a stand mixer fitted with whisk attachment, whip the eggs and sugar at high speed until light and airy, 5 min. Add hot milk mixture and whisk by hand until combined. Add dry ingredients and whisk just until incorporated; don’t overmix.Quickly divide batter evenly between the two prepared pans. Bake until tops are golden brown and toothpick inserted in center comes out with small tender crumbs attached, about 20-27 min.Transfer cakes to wire rack and cool completely in pan at room temp. Run thin sharp knife around edge of pans and invert cakes onto rack. You might need to give the pans a good slap on the back. Slowly and gently peel off the parchment paper.Place one round cake on a serving plate, top side up. Stir chilled custard briefly and spread onto cake evenly. Place second round cake, bottom side up, on top of the custard. Cover and chill while you make the ganache.GANACHE: In a small saucepan over medium heat, bring heavy cream and corn syrup to simmer. Remove from heat and add chocolate chunks. Whisk until smooth. Let stand, whisking occasionally, until slightly thickened, 5-10 min. Whisk again and pour onto top of cake, using ruber spatula to spread evenly and letting it drip slowly down the sides. Cover and chill cake at least 3 hours before slicing. A fully chilled cake will be easier to slice.

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