Boston Cream Pie with a twist
I just love Boston Cream Pie. It's soft sponge is filled with creamy custard that melts in your mouth. If this is not good enough this flavour overload is enhanced by a topping of fabulous chocolate ganach. It is a cake of dreams and begs to be eaten alone so that you can sigh over every mouthful. The twist? Use rum to flavour the cream. To start you will make a light crumbly sponge. There are two possibilities for this cake: a Victorial sponge or a genoise. I chose to make the genoise as it is the lighter of the two. Also, as this cake needs to be stored in the fridge, the lower butter content of the genoise stops the sponge from firming up. So start by making your cake. Heat your oven to C 180. Have a 23cm or 9 inch tin ready. Grease and flour it in readiness for your sponge. I used 3 large free range eggs which were at room temperature. 100g caster sugar 100g SR flour 30g butter melted a pinch of salt 1 teaspoon of vanilla extract Start by breaking the eggs into a...