I created a Gluten Free Boston Cream Pie recipe using my Self-Rising Cake Flour Blend Recipe a few years back. However, after publishing the Custard-Filled Strawberry-Topped Cake Recipe recently, it got me to thinking. It appears my Gluten Free Sponge Cake Recipe truly is ideal for making a gluten free Boston cream pie recipe. It absorbs custard easily, making it super moist and tender. You can fill it with baked custard or pastry cream, which I prefer, or use packaged gluten-free pudding mix. Enjoy!
Gluten Free Boston Cream Pie Recipe
A gluten free sponge cake turns tender and moist when it soaks up this lovely baked custard (or packaged vanilla pudding). The recipe easily can make a two or three-layer cake.
Ingredients:
- 1 recipe Gluten Free Sponge Cake
- 1 recipe Pastry Cream (or Baked Custard or Bavarian Cream or gluten-free vanilla pudding [Jell-O brand])
- 1/2 recipe Chocolate Ganache
Instructions:
- Make the custard or filling of choice as instructed in one of the above links. Refrigerate it for at least 4 hours.
- Make the Gluten Free Sponge Cake according to its instruction. Set aside to cool.
- Once the cake cools, wrap it in plastic wrap and refrigerate for 2 hours.
- Remove the plastic wrap and slice the cake into two layers. Place the top layer, round side down, on a plate or cake platter. Top with a generous layer of custard, about 1-inch high (if you love custard) and top with the flat cake layer, bottom side up.
- Make the chocolate ganache and allow to cool slightly.
- For a thin layer of ganache pour it on top of the cake while it's still a little warm. Allow some to drip down the sides of the cake, if desired. Alternatively, allow the ganache to cool more so that you can spread on a thicker layer.
- Refrigerate until ready to serve. If not serving the same day, add a few toothpicks to the top of the cake and cover with plastic wrap. The toothpicks will prevent the plastic wrap from sticking to the frosting. However, if you own a cake storage container, that is the ideal thing to do.
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