Boston Cream Cake

Name: Boston Cream Cake
Yield: makes 12
Ingredients: 1/2 cup sugar; 4 teaspoons cornstarch; Pinch kosher salt; 2 cups milk; 2 large eggs; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon kosher salt; 6 tablespoons unsalted butter, softened; 3/4 cup sugar; 2 large eggs; 1 tablespoon extra-virgin olive oil; 1 teaspoon vanilla extract; 1 tablespoon orange zest; 3/4 cup freshly squeezed orange juice; 2/3 cup light corn syrup; 2 tablespoons dark rum; Pinch kosher salt; 8 ounces semisweet chocolate, finely chopped

December 14, 2011

Boston cream cakes do not sound Italian, but this recipe was given to me by Italians. At Scialo Brothers Bakery in Rhode Island, we found trays upon trays of little chocolate-covered spheres. I thought they were some version of a cassata (a Sicilian domelike cake stuffed with ricotta cream—see page 318), but instead they were individual Boston cream pies. The French chef Sanzian, who worked at the Parker House Hotel (now the Omni Parker House) in Boston is credited with having invented the Boston cream pie. Italian or not, these were delicious.

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