“EXPECT EVERYTHING SO THAT NOTHING COMES UNEXPECTED.” Norton Juster (The Phantom Tollbooth)
The Cake Slice Bakers are a wonderful group of women who share a passion for baking CAKES! Led by the lovely Paloma of The Coffee Shop, we’ve been baking our way through Vintage Cakes by Julie Richardson. And I really LOVE this book. It’s a wonderful source of cakes from our past, tried and true, but often with a surprising twist.
Well this recipe was not at all what I expected and it really took me by surprise. We all have a memory about a Boston Cream Pie that we love. For me, it’s the combination of sweet pastry cream, vanilla sponge cake and chocolate ganache all together. I love them just as well if they are in a cupcake or a donut. But I wasn’t expecting them in a pudding! So I am on the fence and needing to take another taste in a day or two before I can form a proper opinion. What is your favorite part of a Boston Cream Pie?
You might be thinking, ‘geez, Anne…..if you like the components of this dessert in nearly any form, why not in a pudding?’
I don’t know!
I think it’s the proportion of vanilla cream filling that’s off for me. I love vanilla pudding. But this wasn’t quite as thick as I expected. It almost had the consistency of a lighter, thinner creme anglaise. And I think I was hoping for pastry cream.
In the mid nineteenth century, cakes were typically baked in pie tins. And it’s believed that this is how the Boston Cream Pie got it’s name. So I decided to make my desserts in little vintage pie tins that I found at the thrift store. Can you believe there was a set of 7 of these for just $2.79? I felt really lucky on that day!
You know, I do think making the traditional Boston Cream Pie as a pudding is a creative idea. Especially for someone who loves the cake for the creamy vanilla custard filling. But I have a recipe for a stove top vanilla bean custard that I may have preferred here.
Still, who can resist spoonfuls of sweet, creamy vanilla goodness?
And the chocolate ganache used in this recipe was pretty standard. Equal parts of chocolate and cream. Though I always sneak a bit of salt, vanilla extract and butter into mine!
And last of all, this pudding-like concoction was meant to be served with warmed chocolate ganache. I think if I had assembled this as instructed with vanilla pudding, then a layer of cake, more pudding, another cake and warm chocolate ganache……I might have been eating a bowl of light chocolate soup!
I chose to chill my pudding over night and chill my ganache a bit, too before assembly. With temperatures near 100° here in the nation’s capital, the last thing I was in the mood for was a warm pudding! Though I imagine this would be a great winter/fall dessert for that reason.
May I offer you a taste?
So please stop by on the 20th of every month to see what The Cake Slice bakers have to offer. And do check out The Cake Slice to see what my fellow bakers did with this recipe. And you can follow The Cake Slice on Facebook, too!
This recipe may be found in Vintage Cakes by Julie Richardson!
For more treats from Vintage Cakes, take a look at my Red Velvet Cake, The Pink Cake, Black and White Cake, Lemon Almond Streamliner Cake, Honeybee Cake, Banana Cake with Coffee Walnut Buttercream, Butterscotch Cream Roll Up Cake, Maple Pecan Chiffon Cake with Brown Butter Icing, and Shoo Fly Cake.