Boston Cream Pie


Sponge Cake (one 10" round sponge cake)

  • 7 eggs, separated
  • 8 oz sugar, divided
  • 1 cup flour
  • 1 oz melted butter

Pastry Cream

  • 1 tbsp butter
  • 2 cups milk
  • 2 cups light cream
  • ½ cup sugar
  • 3-½ tbsp cornstarch
  • 6 eggs
  • 1 tsp dark rum

Chocolate Ganache Icing

  • 6 oz fondant
  • 3 oz semi-sweet chocolate, melted

White Fondant Icing

  • 5 oz fondant

Cake Border


Sponge Cake

  1. In two bowls, separate egg yolks and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture
  2. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10" greased cake pan
  3. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully

Pastry Cream

  1. Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form
  2. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk until smooth and flavor with 1 tsp dark rum

White Fondant Icing

  1. Warm 5 oz of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary
  2. Place in a pastry bag with a 1/8" tip

Chocolate Ganache Icing

  1. 6 oz fondant, 3 oz semi-sweet chocolate, melted, 2 oz warm water. Add melted chocolate. Thin to spreading consistency with water
  2. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag


  1. Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers
  2. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds
  3. Spread a thin layer of chocolate ganache icing on the top of the cake
  4. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge
  5. Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds
  6. Chill before serving