San Francisco Meets Boston Cream Pie
Indulge in the fusion of iconic flavors with "San Francisco Meets Boston Cream Pie," a decadent dessert that combines the tangy complexity of sourdough with the classic elegance of Boston cream pie. In this unique twist, sourdough starter—whether discard or active—adds a subtle depth to the moist, airy cake layers, which are layered with silky vanilla pastry cream and crowned with a glossy dark chocolate glaze. Perfect for sourdough enthusiasts and lovers of classic desserts alike, this recipe marries artisan techniques with timeless indulgence. Whether you're hosting a gathering or treating yourself, this dessert is sure to impress with its blend of modern creativity and nostalgic charm. Serve it chilled or at room temperature for a slice of pure satisfaction.
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Ingredients
- 120 ml sourdough starter (discard or active)
- 240 g all-purpose flour
- 200 g granulated sugar
- 120 g butter
- 2 eggs
- 240 ml milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 0.5 tsp salt
- 30 g cornstarch
- 240 ml heavy cream
- 4 egg yolks
- 120 g dark chocolate (chopped)
- 1 tbsp light corn syrup
- 50 g powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottom with parchment paper.
Step 2
In a mixing bowl, cream the butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Step 3
Stir in the sourdough starter and 1 tsp of vanilla extract until fully combined.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 5
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 6
To make the pastry cream, combine the cornstarch, powdered sugar, and egg yolks in a medium mixing bowl, whisking until smooth.
Step 7
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Slowly pour the hot cream into the egg mixture, whisking constantly, then return the mixture to the saucepan.
Step 8
Cook over medium-low heat, stirring continuously, until thickened. Remove from heat and stir in 1 tsp of vanilla extract. Cover with plastic wrap (pressing it directly onto the surface) and refrigerate until cool.
Step 9
For the chocolate glaze, combine the chopped dark chocolate, 2 tbsp of butter, and light corn syrup in a heatproof bowl. Microwave in 20-second increments, stirring each time, until smooth and glossy.
Step 10
To assemble, place one cake layer on a serving plate. Spread the cooled pastry cream evenly over the top. Place the second cake layer on top and press down gently to level it.
Step 11
Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the surface if needed.
Step 12
Refrigerate for at least 1 hour to set the glaze and allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1581.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4934.8 |
| Total Fat 251.2g | 0% |
| Saturated Fat 138.5g | 0% |
| Polyunsaturated Fat 3.2g | |
| Cholesterol 1654.3mg | 0% |
| Sodium 3097.5mg | 0% |
| Total Carbohydrate 582.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 307.1g | |
| Protein 65.7g | 0% |
| Vitamin D 283.3IU | 0% |
| Calcium 590.7mg | 0% |
| Iron 29.6mg | 0% |
| Potassium 1624.4mg | 0% |
Source of Calories