Boston Pie

Boston Pie is made with custard and topped with chocolate icing.

Ingredients

• Flour - 230 g
• Baking powder - 1 tbsp. l.
• Salt - 1/2 tsp
• Butter (softened) - 120 g
• White sugar - 200 g
• Eggs - 2 pcs.
• Vanilla extract - 1 tsp
• Milk - 180 g
• Butter for greasing molds
• For cream:
• Milk - 250 g
• Egg yolks - 3 pcs.
• White sugar - 90 g
• Flour - 25 g
• Butter - 15 g (1 tablespoon)
• Vanilla extract - 1 tsp
• For glaze:
• Dark chocolate - 25 g
• Butter - 25 g
• Powdered sugar - 90 g
• Vanilla extract - 1/2 tsp
• Hot water - 1 tbsp. l.
• Powdered sugar for dusting

Directions

1. Turn on the oven to preheat to 190 degrees. Grease two round springform pans with a diameter of 20 centimeters. Line the greased molds with parchment paper.
2. Sift flour into a large bowl with baking powder and salt.
3. In a large bowl, beat softened butter with sugar until fluffy. Add eggs to butter mixture, beating well after each. Then add vanilla extract and milk. Gradually add flour, mix until smooth, but do not overdo it so as not to clog the dough.
4. Put the dough into prepared molds and put in a preheated oven, bake until a clean wooden stick, about 25 minutes.
5. Meanwhile, prepare the cream. Bring milk to a boil in a small saucepan, remove from heat.
6. In a glass bowl, beat the egg yolks, gradually add sugar, beat until white. Add flour, mix well.
7. Gradually, whisking constantly, add milk to the yolks, mix well. Put the bowl with the milk mixture on a steam bath and cook the cream, stirring, until thickened, 25-30 minutes. Remove the bowl from the bath, add butter and vanilla extract. Refrigerate the cream for 2-3 hours.
8. Assemble the Boston Pie. Cut off the top (burnt crust) from the chilled cakes so that the top is even and subsequently the cakes are well saturated with cream. Put one cake on a serving dish and grease with a thick layer of cream. Put the second cake slice on top of the cream.
9. Prepare frosting. Melt chocolate with butter on a steam bath. Remove the bowl from the bath, add powdered sugar to the chocolate mass, stir well. Then add vanilla and a little hot water to make a thick glaze that can be applied to the cake.
10. Brush the top cake with icing and sprinkle with powdered sugar, put the Boston pie in the refrigerator to chill for 5-6 hours.