Boston Cream Pie

Ingredients

Sponge:

• 2 eggs
• 1 cup brown sugar
• 1/2 cup milk
• 5 tbsp butter
• 1 cup flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tsp vanilla

Pastry cream:

• 2 cups of milk
• 6 egg yolks
• 2/3 cup sugar
• 1/4 cup corn starch
• 1 tbsp vanilla
• 1 tbsp butter

Ganache:

• 4 oz semisweet chocolate
• 1/4 cup of heavy whipping cream

Directions

Sponge cake:

1. Beat eggs and brown sugar until pale, thick and fluffy.
2. Melt together butter and milk.
3. To egg mix, add flour, baking powder, salt.
4. Slowly mix together milk mix and egg mix.
5. Bake in a 8" tin 350F for 40 min. Cool completely!!

Pastry cream:

1. Bring milk to a boil, take off heat.
2. In a separate bowl, mix yolks and sugar until light and thick.
3. Add corn starch and mix until there are no lumps.
4. Whisk milk into yolk mixture slowly. Add vanilla.
5. Pour mixture through a sieve back into the pot.
6. Cook over medium-high heat until thickened. Cook while whisking for an additional minute or two.
7. Remove from heat, stir in the butter.
8. Let cool, cover with plastic wrap (touching the cream to prevent skin forming) and chill in the fridge.

Assembly:

1. Cut the sponge in two, add pastry cream and cover with other half of the sponge.
2. For ganache, heat the cream and mix with chocolate until smooth, cool.
3. Spread ganache on top of the cake.
4. Keep the cake refrigerated.