Boston Banana Cream Pie
10 servings
180 minutes
Boston banana-cream cake is an elegant combination of airy biscuits, rich custard, and delicate chocolate ganache. Its layers made with banana and sour cream have softness and a subtle aroma. The custard with vanilla notes adds tenderness, while the chocolate topping adds noble depth of flavor. This cake resembles the classic Boston cream pie but with a fruity accent that makes it particularly interesting. The history of such desserts traces back to American pastry traditions where the combination of cream and biscuit became a symbol of sophistication. It is served as a festive treat, perfectly complementing a cup of aromatic coffee or tea. The cake impresses with its balance of sweetness and textures, making each bite a true gastronomic delight.
1
Preheat the oven to 170 degrees and line the baking pan with parchment.
2
In a stand mixer with a paddle attachment or using a hand mixer, beat the butter and 150 grams of sugar into a light, fluffy mass. Add the eggs one at a time, mixing well after each addition and scraping the mixture from the sides of the mixer bowl or bowl.
- Butter: 100 g
- Sugar: 200 g
- Chicken egg: 2 pieces
3
In a jug, mix mashed banana, sour cream, and a teaspoon of vanilla extract. Sift 300 grams of flour, salt, baking powder, and baking soda into a bowl.
- Bananas: 1 piece
- Sour cream: 125 g
- Vanilla extract: 2 teaspoons
- Wheat flour: 315 g
- Salt: 0.5 teaspoon
- Baking powder: 0.8 teaspoon
- Soda: 1 teaspoon
4
At low speed, pour the sour cream into the oil-egg mixture with a mixer and mix well. Add the dry ingredients and knead a uniform dough.
- Sour cream: 125 g
5
Fill two baking pans evenly with the batter. Bake for 25-30 minutes. The finished sponge layers should spring back slightly when touched. Remove them from the pans, place on a cooling rack, and let cool completely.
6
Make custard. Bring milk with a teaspoon of vanilla extract to a boil. In a bowl, mix egg yolks, 50 grams of sugar, 15 grams of flour, and starch to form a smooth paste, adding some hot milk if needed.
- Whole milk: 250 ml
- Vanilla extract: 2 teaspoons
- Egg yolk: 3 pieces
- Sugar: 200 g
- Wheat flour: 315 g
- Cornstarch: 15 g
7
When the milk boils, remove the pot from the heat and mix a little milk into the prepared paste to make it fluid. Pour the diluted mixture into the pot with milk and return it to the heat. Bring it back to a boil while stirring constantly and cook for 4-5 minutes until the mixture thickens and becomes homogeneous. Do not overheat the mixture; otherwise, the eggs may curdle. Remove from heat and immediately pour the custard into a large baking dish. Cover the surface with plastic wrap and let it cool completely.
8
Once the layers cool, assemble the cake. Using a stand or hand mixer with a paddle attachment on low speed, whip the custard until smooth. Place one sponge layer on the cake stand and spread the cooled custard on top. Smooth the custard with a spatula, adding more if necessary. Cover with the second layer. Wrap the sides of the cake tightly in plastic wrap and refrigerate for about 45 minutes.
9
Prepare a ganache topping. Heat the cream in a medium saucepan until almost boiling. Place the chocolate in a medium bowl. Pour the hot cream over it. Stir until a smooth, shiny mixture is achieved.
- Heavy cream: 400 ml
- Dark chocolate: 400 g
10
Place a cooling rack on a baking sheet (preferably with edges). Lay the cooled cake on the rack and remove the film. Pour ganache over the cake — some will drip down the sides onto the baking sheet. This process can be repeated until the cake is fully covered in ganache. Place it back in the fridge for about 40 minutes to let the ganache set. Optionally, you can decorate the cake by sprinkling chocolate shavings on top.