recipe adapted from GF in the City
2 cups / 16 oz whole milk
½ cup / 4 oz light agave nectar, divided
1 teaspoon vanilla extract
Pinch of Kosher salt
4 large egg yolks
¼ cup / 1.1 oz arrowroot starch/flour
2 tablespoons / 1 oz cold butter
In a small saucepan, combine the milk and half the sugar, and a solid pinch of Kosher salt. Whisk the egg yolks, the remaining sugar, and the cornstarch together in a small bowl until smooth.
Place the saucepan over medium heat and bring the milk mixture to a simmer, stirring often.
With one hand, start whisking the egg yolk mixture. Use your free hand to carefully ladle the hot milk into the yolk mixture, whisking rapidly all the while to keep from cooking the eggs. Incorporate a few ladlefuls of milk into the yolks and then pour the mixture into the saucepan with the remaining milk, whisking quickly to incorporate. Cook the mixture for another minute or two, whisking constantly, until it becomes thick. Transfer the cream to a medium bowl and whisk in the cold butter and vanilla extract until fully incorporated and the cream is smooth. Place a piece of plastic wrap directly on the surface of the pastry cream to keep it from forming a skin and transfer to the refrigerator. Allow to cool completely. Can be made up to two days ahead.
3/4 cup / 3 oz millet flour
1/3 cup / 2 oz brown rice flour
1/2 cup / 2 oz tapioca flour
2 tablespoons / 1 oz potato starch
1 teaspoon xanthan gum
1 ½ teaspoons baking powder
4 large eggs
1 cup / 8 oz splenda
1 teaspoon Kosher salt
1 teaspoon vanilla extract
¾ cup / 6 oz (1 1/2 sticks) unsalted organic butter, melted and cooled
Preheat the oven to 350 degrees. Grease the bottom only of an 8 or 9-inch round cake pan.
In a small bowl, whisk together the millet, brown rice and tapioca flours, the potato starch, xanthan gum, and baking powder.
In the bowl of a stand mixer fitted with the whip attachment (or in a large bowl, with a hand mixer at the ready), combine the eggs, sugar, salt, and vanilla extract. Beat on low to combine the ingredients, then increase the speed to high. Beat until the mixture is pale yellow, has tripled in volume, and falls away from the whip in a thick ribbon. Fold the flour mixture into the egg mixture. Fold in the melted butter until thoroughly combined.
Pour the batter into the prepared cake pan. Bake for 35 minutes, until golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
2/3 cup / 4 oz enjoy life chocolate chips
¼ cup / 2 oz whole milk or heavy cream
Place the chocolate in a small bowl. Heat the milk in a saucepan over medium heat or at 20 second intervals in the microwave until hot, but not boiling. Pour the hot milk over the chocolate and whisk or stir with a fork until the chocolate has melted and the icing is smooth.
Assemble the Boston Cream Pie
Run a thin knife around the sides of the cake to release it from the pan. Turn it out onto a cake plate. Using a long knife, cut the cake in half from the side so that you have two layers. Carefully lift off the top layer of the cake and set it aside.
Stir the chilled pastry cream until smooth and workable, if needed. Spoon it into the middle of the bottom layer of the cake and spread it out evenly, to within a half inch of the edge. Gently pick up the top of the cake and place it atop the cream filling, pressing lightly to secure.
Pour the chocolate icing on top of the cake. Spread just to the edge, letting it ooze over and drip down the sides in some places. Store leftover cake in the refrigerator.
This time around, my cake came out a bit dense- I think I didn’t whip the egg mixture long enough. I cut the cake in half and layered it with the pastry cream. It was still yummy! 🙂