Boston Cream Cake

INGREDIENTS
Pastry Cream
2 egg yolks
half can Angel Condensada
½ cup Angel Evaporada
1 tbsp all-purpose flour
Cake Base
4 egg yolks
1/3 cup sugar
¼ cup vegetable oil
1/3 cup Angel Evaporada
1 tsp vanilla extract
1 1⁄8 cup cake flour
1 tsp baking powder
½ tsp salt
4 egg whites
½ tsp white vinegar
1/3 cup sugar
Chocolate Ganache
½ cup Angel All Purpose Creamer
½ cup semi-sweet chocolate chips
PROCEDURE
- In a saucepan, place 2 egg yolks, half can Angel Condensada, ½ cup Angel Evaporada and all-purpose flour in a saucepan. Whisk until no trace of flour is visible. Cook mixture in medium high heat while whisking continuously until thick. Strain mixture using a fine strainer into a heatproof bowl. Cover with plastic wrap directly on the pastry cream mixture. Let cool completely at room temperature.
- In a bowl, combine 4 egg yolks, sugar, vegetable oil, 1/3 cup Angel Evaporada and vanilla extract. Whisk until combined. In another bowl, sift cake flour, baking powder and salt and mixture into the egg mixture mix until combined.
- In a clean and dry bowl, add egg whites, white vinegar and sugar. Whip using an electric hand until stiff. Gently fold egg whites into the batter.
- Line 2 square baking pan with parchment paper. Add gently pour cake batter into the pan and bake in a preheated oven at 340 degrees Fahrenheit for 35-40 minutes or until toothpick comes out clean when inserted. Let it cool down completely.
- Place cake in a serving dish or pan and spread pastry cream on top evenly. Let it chill in the fridge for 30 minutes.
- To make the ganache, heat Angel All Purpose Creamer in a saucepan until it simmers. Remove from heat and add semi-sweet chocolate. Mix until chocolate is totally melted. Let cool.
- Pour the ganache on top of the cake and tilt to coat evenly. Chill cake for 3 to 6 hours.
- Serve and enjoy.
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