Gluten-Free Boston Cream Pie
Indulge in the decadent layers of this **Gluten-Free Boston Cream Pie**, a reimagined classic perfect for those avoiding gluten without sacrificing flavor. This delightful dessert features tender vanilla sponge cakes made with a gluten-free all-purpose flour blend, filled with a luscious homemade pastry cream that's rich, velvety, and bursting with vanilla. Topped with a silky dark chocolate glaze, this treat beautifully balances sweetness and texture. With simple ingredients and step-by-step instructions, this recipe ensures a stunning cake that’s just as mouthwatering as the original. Ideal for celebrations or an extra-special dessert, it’s a gluten-free masterpiece that will impress all your guests.
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Ingredients
- 175 grams Gluten-free all-purpose flour blend
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 Eggs
- 2 teaspoons Vanilla extract
- 120 milliliters Milk
- 40 grams Cornstarch
- 240 milliliters Whole milk
- 3 Egg yolks
- 100 grams Granulated sugar (for pastry cream)
- 1 teaspoon Vanilla extract (for pastry cream)
- 0.25 teaspoons Salt (for pastry cream)
- 120 grams Dark chocolate chips
- 2 tablespoons Unsalted butter (for glaze)
- 60 milliliters Heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour.
Step 2
In a medium bowl, whisk together the 175 grams of gluten-free flour, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt.
Step 3
In a large bowl, cream together the 115 grams of softened butter and 150 grams of sugar until light and fluffy. Add in the 2 eggs one at a time, beating well after each addition, then mix in 2 teaspoons of vanilla extract.
Step 4
Gradually add the flour mixture to the butter mixture alternately with 120 milliliters of milk, beginning and ending with the flour mixture. Mix until just combined.
Step 5
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
While the cakes bake, prepare the pastry cream. In a medium saucepan, whisk together the 40 grams of cornstarch, 100 grams of sugar, 0.25 teaspoons of salt, and 240 milliliters of whole milk. Cook over medium heat, whisking constantly, until the mixture is thick and just begins to boil.
Step 7
In a separate bowl, lightly beat the 3 egg yolks. Gradually whisk in hot milk mixture, then return to the saucepan. Cook over medium heat, constantly whisking, until mixture returns to a boil and thickens further.
Step 8
Remove from heat and stir in 1 teaspoon vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface and chill until firm.
Step 9
For the chocolate glaze, melt 120 grams of dark chocolate chips with 2 tablespoons of butter and 60 milliliters of heavy cream in a double boiler, stirring until smooth. Remove from heat and allow glaze to cool slightly.
Step 10
Once the cakes are cool, place one cake layer on a serving plate. Spread chilled pastry cream over the top, then place the second cake layer on top.
Step 11
Pour the chocolate glaze over the top of the cake, gently spreading it to the edges to drip down the sides. Allow the glaze to set slightly before serving.
Step 12
Refrigerate the pie until ready to serve, allowing it to come to room temperature a bit before slicing.
Nutrition Facts
| Serving size | 1334.6 grams (1334.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4112 |
| Total Fat 208.00g | 267% |
| Saturated Fat 119.90g | 600% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 1340mg | 447% |
| Sodium 2759mg | 120% |
| Total Carbohydrate 529.30g | 192% |
| Dietary Fiber 13.60g | 49% |
| Total Sugars 318.20g | |
| Protein 45.70g | 91% |
| Vitamin D 319IU | 1593% |
| Calcium 715mg | 55% |
| Iron 12mg | 69% |
| Potassium 1467mg | 31% |
Source of Calories