Boston Cream” pie.. The story of the oldest American “cake” is 150 years old
You know the sponge cake very well, and you may have tasted a Boston cake filled with cream and vanilla even once, but you do not know it very well and you do not know that this cake is 150 years old and has a delicious history in America.
Boston Cake is a mixture of soft sponge cake filled with cream and pound cake covered in chocolate, and this cake has been very popular over the past 150 years.
The reason why they are called Boston Patties
In France in particular, people used to call it pie, because it was made with the same ingredients as pancakes, and it was called Boston pie for many years, and it was first created at the Parker House Hotel in Boston in 1881 by French chef Raelin, who He worked as the hotel’s chef from 1865 to 1881.
Other names for Boston cake
In the latter part of the 19th century, this type of cake was called by various names such as cream pie, chocolate cream pie, custard cake, Washington cake, American pudding pie, and Parker House chocolate cream pie.
What makes this cake special and popular in America is that it is still made with the same original recipe since it was first made. The first recipe for this cake appeared in an old cookbook dating back to 1882 called Granite Ironware.
Added to the American school curriculum
In 1996, Boston Cream Pie was announced as the official dessert of the state of Massachusetts, and its recipe was placed in the home economics books of American schools at the time, as an authentic American dessert. The largest Boston Cream Pie in the world was created in 2010 by culinary students at Southern New Hampshire University, It is 10 feet in size and over one ton in weight.
Boston is the candy city of America
Before the city gave its name to the cream pie, Boston was home to the first chocolate mill in the United States, the Baker Chocolate Company, which was founded in 1764, and the city was distinguished by making chocolate, which was rare in the country at the time, and Bostonians were the first to make chocolate hot.
* 1 box yellow or butter cake mix
* Two 3 ounce packages of instant vanilla pudding
* 4 cups milk
Mix the cake mix according to the directions on the package.
Cook according to the directions in a 9 x 13 baking dish.
While the cake is still warm, poke holes in the cake one inch apart with the back of a wooden spoon all over the cake.
Whisk together two boxes of instant vanilla pudding together with 4 cups of milk.
Pour the pudding on top of the cake and into the holes of the cake. I gently tapped the baking dish on the counter to help the pudding get down into the holes. If the pudding sits a few minutes and becomes thick, it will not get down into the holes. If this happens, just add 1 to 4 tablespoons of milk and stir to thin it out.
Place the cake with the pudding on it in the refrigerator for a couple of hours.
After the pudding sets, make the icing or ganache and pour it over the pudding. Spread the ganache evenly over the cake.
Refrigerate the cake with the pudding and icing until the ganache firms up.
* 1/4 cup heavy cream
* 3 tablespoon butter
* 4 ounces semi-sweet chocolate-I used Baker’s
* 1 cup powdered sugar
* 1 teaspoon vanilla
* 1 to 3 tablespoons hot water if needed to thin icing
Scald the heavy cream and butter in the microwave. Do not let it boil. This will take about 2 minutes.
Add 4 ounces of semi-sweet chocolate to the scalded milk. The scalded milk will melt the chocolate. Stir until the chocolate is very smooth.
Whisk in 1 cup of powdered sugar and 1 teaspoon vanilla.
The icing or ganache should easy run off your spoon. If it does not, add 1 tablespoon of hot water at a time and stir until it easily runs off the spoon.
Homemade icing or ganache recipe below – If you are in a really big hurry, you could use a can of chocolate frosting. Just heat it up in the microwave until it will pour smoothly.