This cake will be perfect on your festive table or any table for that matter… If you love “kok cakes” (apologies to all my English speaking friends for the embarrassing name…) you will absolutely adore this one.
“Kok” cakes are mini sponge cakes stuffed with a thickish pastry cream. In Cyprus, there used to be no birthday party or gathering without these mini cakes on the table. Don’t ask me where the name comes from…
This is a cake version of this lovely dessert which is also called “Boston Cream Pie”. There are many recipes out there. In this recipe, I used syrup to moisten the sponge. It is totally optional to use the syrup but I find that it keeps the cake moist, longer. It also makes it sweeter. The cake is absolutely delicious without it too, only it should be consumed within 2 days. I never doubt myself. I can eat this in a day!
Boston cream pie or “kok cake” for Cypriots.
Ingredients
For the syrup:
- 125 grams sugar, granulated
- 125 ml water
- 3 Tbsp of orange liqueur or brandy
For the cake:
- 220 grams all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 180 ml whole milk
- 95 grams butter, unsalted
- 2 tsp vanilla extract, or 2 sachets vanilla powder
- 3 large eggs
- 270 grams sugar, granulated
For the cream:
- 250 ml cream
- 250 ml whole milk
- 120 grams sugar, granulated
- 6 egg yolks
- 40 grams corn flour
- 2 tsp vanilla bean paste, or extract or 2 sachets vanilla powder
- 90 grams butter, unsalted
For the coating:
- 60 ml of cream
- 100 grams dark chocolate
- 1 tsp honey
Instructions
- Prepare the syrup by putting the sugar and water in a small saucepan over high heat. Once boiling, lower the heat and simmer for 2 minutes. Remove from the heat and add the liqueur. Set the syrup aside to cool completely.
- To make the cake, preheat the oven to 180˚ C, fan oven. Line a 23 cm baking pan with removable sides with non-stick paper.
- Beat the eggs with the sugar in a mixer until they become fluffy and creamy (5-10 minutes). Meanwhile, in a small saucepan, place the milk and butter over medium heat until the butter is melted and the milk is steaming.
- Reduce the mixer speed and add the flour sifted with the baking powder, salt and vanilla to the egg mixture. Beat in the milk and butter mixture until blended.
- Transfer the mixture to the baking pan. Bake for 35-40 minutes until a cake tester or wooden skewer comes out dry. Allow the cake to cool on the baking pan for 10 minutes. Then invert it onto a wire rack, remove the paper and let it cool completely.
- For the pastry cream, heat the milk, cream and sugar. In another bowl, whisk the egg yolks with the corn flour until dissolved and there are no lumps. Add some of the hot milk/cream mixture to the eggs and whisk briskly. Continue with the remaining milk/cream mixture.
- Strain the mixture back into the pot. Place the pot over medium heat and whisk constantly until the cream comes to a boil and thickens. Whisk for another minute and remove from the heat. Add the vanilla paste and butter and stir until the butter is melted and the cream is glossy.
- Transfer the cream to a bowl and cover the surface with plastic wrap so that it does not form a skin. Allow the cream to cool first outside and then in the refrigerator.
- To assemble the cake, first divide it in half. Brush the cut surface with the syrup. Beat the cold cream in a mixer until it is fluffy. Spread it on one layer of the cake and cover with the other.
- To make the coating, put the chocolate in an ovenproof bowl. Heat the cream until it steams and pour it over the chocolate. Let it stand until the chocolate is smooth. Stir until a velvety ganache is formed. Add the honey and stir. Pour the chocolate over the cake. Store in the refrigerator.
