Boston cream pie from Layered: Baking, Building, and Styling Spectacular Cakes (page 62) by Tessa Huff

  • buttermilk
  • heavy cream
  • cake flour
  • confectioner's sugar
  • granulated sugar
  • vanilla beans
  • eggs
  • dark chocolate
  • milk
  • butter
  • light corn syrup
  • vanilla bean paste
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gachabot on June 19, 2020

    Absolutely loved this recipe - was a huge hit in our house - pictures posted.

  • stef on March 10, 2018

    I tried baking the cake part twice. First time following instructions and baking cake for 31 minutes if fell apart on me. Second time baking cake for about 43 minutes and reaching internal temperature of 207f and cooling it for 30 minutes cake came out beautifully. All said it is a lovely tender cake. Pastry filling is fine but I prefer recipe that has whipped cream folded in.

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