Estaba deseando poder compartir con todos vosotros en Bundt Cake de este mes. Y es que el reto #Bundtbakers de abril me va que ni pintado, "postres retro", o lo que es lo mismo, los clásicos de toda la vida.
Hay un postre que tenía apuntado en mi lista de "recetas pendientes" y este era el "Boston Cream Pie". El "Boston Cream Pie", es un clásico norteamericano inspirado en los donuts. Se trata de un bizcocho relleno de crema pastelera, bañado en una ganache de chocolate.
Pienso que todas las recetas se pueden adaptar a un bundt, ya lo habéis visto en mi anterior reto con el Tequila Sunrise Bundt Cake, si pude adaptar un cocktail, ¿como no iba a adaptar esta deliciosa receta?
I was looking forward to share with you the Bundt Cake of this month. The truth is that the april´s #Bundtbakers challenge, fits me perfectly, "retro desserts", in other words, the lifelong classics.
I had noted a dessert in my pending issues, "Boston Cream Pie". "Boston Cream Pie", it´s a north american classic inspired in doughnuts. This is a cake filled with cream, and frosted with chocolate.
I believe that all the recipes can be adapted in a Bundt, you had seen it in my previous challenge with the Tequila Sunrise Bundt Cake, if I could adapted a cocktail, how I couldn´t adapted this delicious recipe?
Thanks to All That´s left are the Crumbs , she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with your blog URL to foodlustpeoplelove@gmail.com.
Check out what the rest had bake this month, and enjoy!
- Boston Cream Mini Bundts by Andrea at Adventures in All Things Food
- Boston Cream Pie Bundt Cake by Mary at Los Chatos Chefs
- Classic Tomato Soup Cake by Wendy at A Day in the Life on the Farm
- Coca Cola Bundt Cake by Mondo at I Bake He Shoots
- Hummingbird Bundt Cake by Teri at The Freshman Cook
- Inside-Out Ho Hos Lava Bundt Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Key Lime Bundt Cake by Momina at The Whisking Bowl
- Key Lime Bundt Cake by Sarah at The Chef Next Door
- Lemon Meringue Pie Bundt by Felice at All That's Left are the Crumbs
- New York Style Crumb Cake by Tammy at Living the Gourmet
- Nutella Chocolate MIlkshake Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Orange Creamsicle Cake by Sue at Palatable Pastime
- Pantera Rosa Bundt Cake by Rocío at kidsandchic
- Root Beer Float Bundt Cake by Rebekah at Making Miracles
- Sock It To Me Cake by Stacy at Food Lust People Love
- Strawberry Milkshake Swirl Bundt Cake by Laura at Baking in Pyjamas
- Tomato Soup Bundt Cake by Tux at Brooklyn Homemaker
- Tunnel of Fudge Cake by Kelly at Passion Kneaded
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Empezamos con la crema pastelera. La receta la tenemos aquí. Ahora os la traduzco en inglés.Ingredients for the cream:
- 500 ml whole milk
- 100 grs sugar
- 60 grs cornstarch
- 1 teaspoon vanilla essence or a vanilla bean(it´s bettter)
- 5 eggs yolks
- 20 grs butter
Ingredientes para el bundt:
- 300 grs de azúcar
- 280 grs de harina de repostería
- 2 cda y media de levadura
- 1/2 cdta de sal
- 150 grs de mantequilla fría
- 1 taza de leche
- 4 huevos
- 1 cda y media de vainilla
Precalentamos el horno a 180ºC. Engrasamos un molde de Bundt, mejor con un spray antiadherente.
Tamizamos la harina junto el azúcar, la sal y la levadura. Ponemos los ingredientes secos en el bol de la batidora y echamos la mantequilla cortada en dados. Batimos hasta que quede una textura arenosa.
Mezclamos la leche con los huevos y la vainilla, y lo echamos todo de golpe en el bol de la batidora. Batimos todo a velocidad media/alta durante unos 3 minutos.
Repartimos la masa en el molde que no sobrepase a los 2/3 y horneamos entre 40-45 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos sobre una rejilla de metal.
Ingredients for the bundt:
- 300 g sugar
- 280 g flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 150 gr chilled butter
- 1 cup whole milk
- 4 eggs
- 1 tablespoon vanilla
Preheat the oven to 180º C / 350º F / gas 4. Grease our bundt pan, better with a non-stick spray.
In a bowl, stire the flour, salt and the baking powder. Pour the chilled butter chopped in the bowl and whisk until get a sanded texture.
Whisk the milk with the eggs and the vanilla, and pour them all at once in the same bowl. Cream all in a high velocity for 3 minutes more or less.
Pour the batter in the pan only 2/3 and oven for about 40-45 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool in the pan and then turn out on a wire rack.
Ingredientes para el ganache de chocolate:
- 130 grs de chocolate
- media taza de nata
Calentamos la nata hasta que esté a punto de hervir. Echamos el chocolate ya en la nata fuera del fuego y removemos hasta que se deshaga todo.
Ingredients for the chocolate ganache:
- 130 g chocolate
- 1/2 cup whipped cream
Heat the whipped cream until boiling. Pour the chocolate in the whipped cream out of the heat, and stir all until it´s melted.
Ahora, cortamos el bundt por la mitad. Lo rellenamos la mitad con la crema pastelera y tapamos con la otra mitad del bizcocho. Echamos por encima el ganache de chocolate y listo.
Now, cut the bundt in half. Fill the half with the cream and cover it with the other half of the cake. Pour the chocolate ganache all over the bundt, and ready.
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