Boston Cream Cake

Ingredients:

For the cake:

• 1 1/4 cups premium wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 4 large eggs, room temperature
• 1 cup of sugar
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1.5 tsp vanilla extract

For the cream:

• 1.5 cups whole milk
• 2 tsp vanilla extract
• 2 large eggs and 4 egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• A pinch of salt

For the chocolate glaze:

• 120 g chocolate, finely chopped
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• A pinch of salt

Preparation:

1. Preheat oven to 180°C. Grease a 23cm round baking pan with butter. Then line the pan with parchment paper and grease again.
2. Prepare the cake layers: Sift the flour, baking powder, and salt into a large bowl. Beat the eggs and sugar with a mixer on high speed until the mixture triples in size, about 15 minutes. Add the egg mixture to the flour mixture and fold with a rubber spatula.
3. Add milk, vegetable oil, and vanilla to the bowl with the dough and beat with a mixer until smooth. Pour the batter into the prepared pan and place in the oven.
   
   Bake the cake for 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Remove the cake from the oven and let it cool for 10 minutes. Then remove the cake from the pan and let it cool completely.
4. Prepare the cream: Heat the milk and vanilla extract in a saucepan over medium heat, but do not bring to a boil. In a large bowl, beat the eggs and egg yolks with the sugar until pale and fluffy. Add the cornstarch and salt and beat until smooth. While whisking, gradually pour in the warm milk.
5. Pour the egg mixture into the saucepan and cook over low heat, whisking constantly, until thickened, 10-15 minutes. Strain the cream through a sieve, then cool slightly, cover with plastic wrap, and refrigerate for 2 hours.
6. Cut the cake in half lengthwise. Place the bottom half of the cake on a serving plate and spread with cream, then cover with the top half.
7. Prepare the glaze: Melt the chocolate, cream, vanilla, and salt in a double boiler. Cool the glaze for 5 minutes, then pour it over the cake and smooth it out with a spatula. Place the cake in a cool place and chill for 30 minutes.