Boston Cream Pie

Ingredients for 1 servings:

• 5 eggs
• 250 g sugar
• 1 pinch of salt
• 85 g flour
• 85 g cornstarch
• 1 tbsp, leveled baking powder
• 4 egg yolks
• 2 packets of vanilla sugar
• 400 ml milk
• 125 g dark chocolate
• 125 ml whipped cream
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 55 minutes

Separate the eggs and beat the egg whites with 5 tablespoons of cold water until stiff peaks form. Sprinkle in the 190g sugar and salt and continue beating until the egg whites are lightly glossy. Stir in the egg yolks. Sift in 60g flour, 60g cornstarch and baking powder and carefully fold in. Spread the batter into a 26cm diameter springform pan with the bottom lined with baking paper. Bake in a preheated oven at 180°C for 25-30 minutes until light golden. Leave the sponge cake on a wire rack to cool in the pan for 30 minutes, then carefully remove and allow to cool completely. For the filling, mix the egg yolks with the remaining sugar and vanilla sugar. Sift the remaining flour and cornstarch over the cake and stir in. Heat the milk and slowly add it while stirring. Return the mixture to the pan and heat while stirring until the cream thickens. Transfer to a bowl, place a piece of cling film on the surface of the cream and allow to cool. Chop the chocolate. Heat with cream and butter until the chocolate melts. Let cool for 20-30 minutes, stirring occasionally. Cut the sponge cake into two layers. Spread the vanilla cream on the bottom layer, then place the second layer on top. Spread the chocolate cream over the surface, allowing it to run slightly down the edges. Let it set.