Cars Shooting Magnus Walker’s Porsches

The classic Boston Cream Pie isn't technically a pie at all, but a classic vanilla cake filled with a vanilla custard and topped with a rich chocolate ganache. The assembly is quick and much easier than frosting a cake in our opinion and the results are a soft buttery cake that stays moist thanks to the custard.

Yields: 8-10 servings

Prep Time: 10 mins

Total Time: 4 hours

Ingredients

• Cooking spray

• 315 g

  plain flour

• 1 1/2 tsp.

  baking powder

• 1/2 tsp.

  salt

• 3

  large eggs, room temperature

• 200 g

  caster sugar

• 115 g

  butter, melted

• 180 mL

  whole milk, room temperature

• 1 1/2 tsp.

  pure vanilla extract

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  Expensive after options and lacklustre dynamically, but attractive, comfortable and spacious. R-Line possibly isn’t the wisest trim levelVisibility is also excellent for such a large car. The A-pillars are deliberately slim and the glass-house that wraps around the back of the body is generous, so the Shooting Brake is an easy car to manoeuvre. Paired with the panoramic roof standard on R-Line cars, the resulting spacious but somehow close ambience is similar to that of the Porsche Panamera Sport Turismo. Long journeys are pleasant.

• 100 g

  caster sugar

• 3 tbsp.

  cornflour

• 1/4 tsp.

  salt

• 480 mL

  whole milk

• 4

  large egg yolks

• 2 tbsp.

  butter

• 1 tsp.

  pure vanilla extract

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• 60 mL

  double cream

• 175 g

  dark chocolate chips

• 1 tbsp.

  corn syrup

Directions

1. Make the cake: Preheat oven to 190°C (170ºC fan). Grease a 23cm cake pan with cooking spray. Line bottom of pan with parchment and grease parchment. In a medium bowl, whisk together flour, baking powder and salt.
2. In a large bowl, beat eggs and sugar on medium-high until thick, light in colour, and starting to hold its shape, about 8 minutes.
3. Add dry ingredients and milk, melted butter, and vanilla into wet ingredients. Mix on low speed, until just combined.
4. Scrape batter into prepared pan. Bake until golden and a toothpick inserted into the centre comes out clean, about 40 to 45 minutes. Let cool for 15 minutes in the pan, then remove from pan and cool completely on a wire rack.
5. Make the custard: In a medium saucepan, whisk sugar, cornflour, and salt. Add milk and egg yolks and whisk until well combined. Add butter and place over medium heat. Bring to a boil, whisking constantly. Continue whisking until thickened, about 4 minutes.
6. Remove saucepan from heat and scrape cream into a medium heatproof bowl. Cover top directly with cling film to prevent a crust from forming. Refrigerate until well chilled, at least 2 hours.
7. Whisk vanilla into chilled pastry cream until smooth.
8. Cut cake in half horizontally using a large serrated knife. Place bottom half on a platter or plate, cut side up. Spread chilled pastry cream over top. Sandwich with remaining half of cake, cut side down.
9. In a medium microwave safe bowl, heat cream until bubbling. Add chocolate chips and corn syrup. Cover with a plate and let sit 5 minutes. Remove plate and stir until smooth. Pour chocolate over top of cake. Let set in refrigerator 30 minutes before slicing and serving.

© Laura Rege Boston Cream Pie - Delish.com