Boston cream cake

Boston cream cake is an easy and incredibly airy dessert. This cake is the official dessert of Massachusetts. It was invented by the French chef M. Sanzian.

Ingredients:
Flour - 125 g
Egg - 4 pcs.
Sugar - 150 g
Baking powder - 1 tsp.
Lemon juice - 1 tsp.
Vegetable oil - 3 tbsp.
Cream - 50 ml
Chocolate - 200 g

For cream:
Milk - 500 ml
Egg - 2 pcs.
Sugar - 100 g
Starch - 30 g
Vanilla
Butter - 50 g

Preparation:
1. Boil the milk with a pod of vanilla. Mix the eggs with sugar and starch. Gently pour the hot milk into the egg mixture, stirring constantly.
2. Pour the cream back into the scoop and put on medium heat. Bring to a boil and boil for a couple of minutes - constantly interfere with the cream. Remove from heat and mix in butter.
3. Cool the cream, covering with a food film.
4. In a bowl, sift flour, baking powder and 50 grams of sugar. Separately mix yolks, lemon juice and vegetable oil. Whisk the whipped with the remaining 100 grams of sugar until soft peaks.
5. Gradually add protein to the yolk mixture. In three steps, add dry ingredients, each time thoroughly mixing. Bake at 175 C for 30-40 minutes.
6. Finished biscuit to cool and cut into 2-3 parts.
7. Each cake is abundantly greased with a cooled pastry cream.
8. For the glaze, heat the cream and mix them with the melted chocolate. Topple the cake.
Bon Appetit!