Today I will begin making a Boston Cream Pie because the lobster roll place isn't selling their homemade version any more -- something to do with how messy it is to serve and people complaining -- and because my dad loves anything with ganache all over it. I am looking at this recipe
https://preppykitchen.com/boston-cream-pie/ but I do not want a store-style dry fluffy sponge and think I will change the cake out for this which is used as the base for
kvæfjordkake or
verdensbestekake as it sometimes called
https://northwildkitchen.com/kvaefjordkake-worlds-best-cake/From the original
2 large eggs room temperature
1 cup cane sugar 200g
½ cup whole milk 120mL
5 tablespoons unsalted butter 70g
1 cup all-purpose flour plus 2 tablespoons, 140g
1¼ teaspoons baking powder
¼ teaspoon kosher salt
2 teaspoons vanilla extract
to be replaced with
½ cup (112 g) butter
½ cup plus 2 tablespoons (125 g) granulated sugar
4 large egg yolks
4 tablespoons milk
1 ¼ cup (150 g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon vanilla sugar
which has 4 yolks instead of two whole eggs, nearly twice the butter, and, somewhat worryingly, only half the sugar. The 1:1 sugar-to-flour ratio in the original seems like it might be a little excessive, but perhaps there might be a reason for it? He is using bittersweet chocolate, maybe it needs to be offset? The lobster shack puts a decorative swirl of what looks to be simple icing (powdered sugar in milk or water) on theirs, maybe for that reason. I want a robust cake, since the chocolate will harden considerably when cool and pastry cream is plenty sturdy. Any advice would be welcome.
I am also thinking of putting in one of those baking emulsions I learned about from Pye, either Princess Cake or Buttery Sweet Dough, both of which (in addition to vanilla) have a subtle but good high-quality lemony tang, a plain vanilla cake seems like a failure of imagination. Will this gild the lily?
