South American Cream Pie

Ingredients

In this South American adaptation, the traditional Boston Cream Pie is transformed into a Dulce de Leche Delight. The original vanilla custard filling is replaced with a luscious dulce de leche custard, adding a distinct caramel flavor to the pie. Additionally, the chocolate glaze is enhanced with a touch of South American flair, incorporating local cocoa for a richer and more intense chocolate taste. We alse have the original recipe for Boston Cream Pie, so you can check it out.

• For the sponge cake: For the sponge cake:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• For the dulce de leche custard filling: For the dulce de leche custard filling:
• 1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large egg yolks 4 large egg yolks
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) dark chocolate, finely chopped 8 ounces (225g) dark chocolate, finely chopped
• For garnish: For garnish:
• Additional dulce de leche, for drizzling Additional dulce de leche, for drizzling

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 57g, 38g
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   In the meantime, prepare the dulce de leche custard filling. In a saucepan, combine the sweetened condensed milk, whole milk, egg yolks, and cornstarch. Whisk until smooth.
10. 10.
    Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.
11. 11.
    Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.
12. 12.
    Once the cake and custard are completely cooled, carefully slice the cake in half horizontally to create two layers.
13. 13.
    Spread the dulce de leche custard evenly over the bottom cake layer. Place the top layer of cake over the custard.
14. 14.
    To make the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer.
15. 15.
    Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
16. 16.
    Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
17. 17.
    Drizzle additional dulce de leche over the ganache for garnish.
18. 18.
    Refrigerate the South American Cream Pie for at least 2 hours before serving to allow the flavors to meld together.
19. 19.
    Slice and serve chilled.

Treat your ingredients with care...

• Dulce de leche — If you can't find ready-made dulce de leche, you can make your own by simmering a can of sweetened condensed milk in a saucepan of water for 2-3 hours. Make sure the can is fully submerged and be cautious when handling the hot can.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of rum or brandy to the dulce de leche custard.
• To achieve a smooth and even chocolate ganache, make sure to chop the chocolate into small, uniform pieces before adding it to the hot cream.
• If you prefer a sweeter cake, you can brush each cake layer with a simple syrup made from equal parts sugar and water before assembling the pie.
• For a decorative touch, you can pipe whipped cream rosettes around the edges of the pie before drizzling with dulce de leche.

Serving advice

Serve the South American Cream Pie chilled for the best texture and flavor. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, dust the top of the pie with a sprinkle of cocoa powder or chocolate shavings. Place a fresh mint leaf on each slice for a pop of color.