Boston Cream Pie

Overview

This cake does not need to be wiped, and the appearance is simple and clean. You can have delicious cream again, it’s really simple and delicious!

Tags

• baking
• cake
• cake flour
• egg
• fresh milk
• salad oil
• whipping cream
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Separate the egg yolks and egg whites, add 10g sugar to the egg yolks and beat until the sugar melts

   

3. 3 Add milk and mix well

   

4. 4 Add salad oil and mix well

   

5. 5 Add sifted cake flour

   

6. 6 Gently mix until there is no dry flour batter

   

7. 7 Put the egg whites in a deep basin without oil and water, add 30g of white sugar in three batches, and beat with an electric egg beater until stiff peaks

   

8. 8 Preheat the oven to 170 degrees, divide the meringue and egg yolk paste into 3 portions, and mix evenly with a spatula

   

9. 9 Pour into the mold (I use a 9-inch deep PIZZA pan) and lightly tap for air bubbles

   

10. 10 Put into the preheated oven, 175 degrees, middle rack, for about 25-30 minutes

    

11. 11 Beat the light cream and powdered sugar into 8 portions

    

12. 12 Take out the baked cake, turn it upside down and let it cool, then cut it into 2 pieces from the middle

    

13. 13 Spread a layer of cream on the cake body, and spread some more in the middle (I don’t want to eat too much cream, so the amount is small), fill it with fruit or jam (I squeezed blueberry jam)

    

14. 14 Cover with another piece of cake, press it gently to fit it together, and place it in the refrigerator for about 1 hour to set

    

15. 15 Take out the surface and sift an appropriate amount of powdered sugar, and you are ready to cut~~