{"id":1127,"date":"2013-04-13T16:59:02","date_gmt":"2013-04-13T23:59:02","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=1127"},"modified":"2013-04-13T22:57:43","modified_gmt":"2013-04-14T05:57:43","slug":"boston-cream-pies","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=1127","title":{"rendered":"Boston Cream Pies"},"content":{"rendered":"

\"\"<\/a>\"Blog4<\/a>I adore a good Boston Cream Pie. I make a lot of cakes that are lavishly iced, but the cake itself is actually my favorite part. A Boston Cream Pie is really a cake (I know – go figure!) with layers of custard filling, and chocolate ganache only on the top of the cake. Now that’s<\/em> the perfect cake!<\/p>\n

For fun I made individual sized cakes which, for once, turned out just as I imagined them. Whew! The gals in my book club were my guinea pigs, and seemed to really like them, so these are crowd-tested for you. I did one thing that probably wasn’t necessary, and added a chocolate-hazelnut crust on the bottom. It tasted good, but added a little bit of crumb\/mess factor that I could have done without. A layer of chocolate cake in the middle would have been lovely though. Maybe next time!<\/p>\n

I liked the tall, stately look with three layers, but you could also spread the batter in a larger pan, cut the circles out and then cut them in half for a shorter version with two layers of cake and just one layer of custard. They’d be easier to cut, serve, and eat, but not quite as impressive. And you know that food bloggers don’t bake just to produce delicious goodies…we’re always trying to WOW people! Either way, you will find them tasty and beautiful. And did I mention tempting?<\/p>\n

The yellow cake recipe is something you’ll use often, so I wanted to keep it simple. If you choose to add the chocolate crust, here’s how you do it:<\/p>\n

CHOCOLATE CRUST<\/strong>
\n2 cups chocolate cookie crumbs. (I love “Famous Chocolate Wafers” by Nabisco)
\n1\/2 cup hazelnuts, ground
\n3 tablespoons butter, melted
\nCombine well and press firmly on the parchment in the bottom of the pan before pouring in the cake batter. When the cake is baked, it’s easiest to cut your shapes directly from the pan instead of turning the cake out onto a rack.
\nHint: a food processor makes it simple to grind up the cookies and the hazelnuts!<\/em><\/p>\n

\"Pouring<\/a>

Pouring cake batter over the chocolate crust.<\/p><\/div>\n

 <\/p>\n

THE CAKE<\/strong><\/p>\n

I used a 12″x2″ round cake pan, which was just barely big enough. A 13″x9″x2 rectangular pan would hold the same amount of batter. You could also use two 9″x2″ round pans.<\/p>\n

\n Luscious Yellow Cake<\/span><\/p>\n
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Author: The Rowdy Baker<\/span><\/div>\n
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Ingredients<\/div>\n