I made this cream and milk chocolate cake at the request of one of my nieces. It looks like a Boston cream pie (recipe in Spanish), but the sponge, the cream and the topping are completely different. It also has three layers and is lightly moistened with syrup.
Ingredients for a 21 cm cream and milk chocolate cake
Sponge
- 120 g sugar
- 160 g plain flour
- 3 eggs, separated
- A scant ½ cup sunflower oil
- 1 tsp baking powder
Whisk the egg whites with half the sugar until stiff. Beat the yolks with the oil and the other half of the sugar. Fold the two together gently and add the flour sifted with the baking powder.
Line the base and sides of a 21 cm springform tin with baking paper. Pour in the batter and bake in an oven preheated to 180°C for about 35–40 minutes.
Test with a skewer to check it’s done. Turn out onto a wire rack to cool and peel off the paper carefully. Cut into three layers with a serrated knife.
Pastry cream
- 700 ml milk
- 125 g sugar
- 2 eggs
- 90 g cornflour
- 20 g butter
- 1 tbsp brandy
Heat the milk in a saucepan and beat the eggs with the sugar. Dissolve the cornflour in a little cold milk and mix it into the eggs and sugar. Pour the boiling milk over the eggs, strain, and return to a low heat, stirring constantly until it thickens. Off the heat, beat in the butter in pieces and the tablespoon of brandy. Transfer to a bowl, cover with cling film and leave to cool.
Diplomat cream
- The pastry cream
- 160 ml double cream
- 1 tsp sugar
Whip the cream with the sugar to soft peaks. Beat the pastry cream and fold in the whipped cream a spoonful at a time.
Syrup
- 60 ml water
- 50 ml brandy
- 10 g sugar
Heat in a small saucepan until it starts to boil and the sugar dissolves. Pour into a spray bottle and leave to cool.
Assembly
Place one layer of sponge on the serving plate, spray it with a little syrup, add half the cream and spread it with a spatula. Cover with another layer, pressing lightly, repeat, and finish with the last layer, pressing again. The idea here is not to soak the sponge, just to moisten it slightly.
Topping
- 160 g milk chocolate
- 40 g dark chocolate
- 40 ml double cream
- 20 g butter
Melt everything together in the microwave or over a pan of simmering water, mix well and pour over the cake, letting it drip a little down the sides.
Keep chilled until ready to serve.
