Milk Chocolate Boston cake
Delicious and soft Boston Cake with a Rebel Bear milk chocolate drizzle
Preparation time: 30 minutes
Total preparation time: 60 minutes
Ingredients for one cake (serves 10):
Eggs: 12
Flour: 1 and ¼ cups
Granulated sugar: 1 and 1/4 cups
Baking powder: 1 1/2 tsp
Milk: 1 and 1/4 cups
Cream: 3/4 cups
Vanilla sugar: 3 Tbsp
Butter: 1 tbsp for greasing
Milk chocolate flavored honey: to top
Instructions:
Prepare the sponge cake:
Separate the yolks and whites of 8 eggs. Using a stand mixer or whisk, beat the egg whites until stiff peaks form. In a separate bowl, combine the yolks with ¾ cup of the granulated sugar, 3 Tbsp vanilla sugar, 1 and ¼ cups flour, and 1 ½ tsp baking powder. Mix until smooth and free of lumps. Gently fold the whipped egg whites into the yolk mixture, being careful not to overmix.
Grease a cake pan with butter and pour the sponge cake batter into it. Bake in a preheated oven at 320°F for 20-25 minutes, or until golden brown. Let the cake cool completely while you prepare the cream.
Make the cream filling:
Separate the remaining 4 eggs into yolks and whites (only the yolks are needed). In a bowl, whisk the yolks with ¾ cups cream, and the remaining ½ cup of granulated sugar until well combined. Place the mixture over a double boiler, stirring occasionally.
In a separate pot, bring 1 and ¼ cups milk to a boil. Gradually add the boiling milk to your yolk mixture, stirring continuously. Once all of the milk is incorporated, continue stirring until the mixture thickens.
Once thickened, immediately place the bowl in an ice bath (or freezer) and continue whisking until the cream cools.
Assemble the cake:
Once the sponge cake has cooled, cut it in half horizontally. Spread the cooled cream filling evenly between the layers of the sponge cake. Top with Rebel Bear milk chocolate honey, slice, and serve.
Chef's tip:
To make spreading easier, place the Rebel Bear milk chocolate honey in a bowl of hot water. The warmth will make it softer and easier to spread onto your Boston Cake.