Boston Cream Cake

This is just a very quick recipe for Boston Cream Cake. It takes very little time to prepare and is made with ingredients that we usually have in our kitchen, with the exception, perhaps, of the cake base. Here's what you need:

1 Cakebase

Filling:

3 Eggs

6 tbsp Sugar

2 tbsp Corn starch

1/2 tbsp Butter

250ml Cream

250ml Milk

1 tsp Vanilla

Pinch of salt

Ganache:

110g Dark Chocolate

120ml cream

1 tsp butter Pinch of salt

 Beat eggs, sugar and corn starch in a bowl until fluffy.

 Heat up the cream, milk and butter till it just starts to boil. Turn down the heat, add the egg mixture and stir while cooking for about 1 minute. It should start to become thicker. Add vanilla and a pinch of salt. Let it cool down completely.

 Pour one half of the mixture over one layer of a cake base. It should be thick, and not too liquid. Don't let it go all the way out to the edges. Put another cake layer on top. Gently press it and the cream will start reaching the sides. Pour the other half of the filling over and repeat with the last layer of cake.

 To make the ganache, bring the cream to a boil add the butter and pour it over the chocolate cut in smaller pieces. Let it sit for a minute, then stir until smooth. Add a pinch of salt.

Pour the ganache over the cake and spread it gently to the edges until it starts dripping over. Let it cool down completely before serving.