I think I have a yet another food allergy/intolerance and I think this one might break me.
Sure, giving up bread was difficult, especially since it was back in the days before decent GF bread (and by decent I mean you could no longer use it as a weapon in an armed hold up). Not eating dairy wasn’t as hard, although I do indulge in parmesan cheese (it’s low in lactose and high in calcium) and the decision to give up refined sugars was my own and I haven’t had a craving since.
But this one’s a bit different. I’m not totally sure yet if it is, but my initial elimination (and my gut feeling-pardon the pun) has me feeling quite sad; although better from a stomach perspective.
It’s Sweet Potato. I think my body dislikes eating Sweet Potato! I hear you..”so what?” you ask, “it’s just a vegetable”. So everything! Sweet Potato has become a staple in my diet since making healthy food choices. I use it in place of potato, oil, eggs and butter. I have made cakes, frostings, bread, muffins and custards using orange Sweet Potato and it features heavily in my ‘Mummy Made.It a Healthy Christmas E-Book’ (you won’t believe how great it tastes with ginger!). More recently I have been using Purple and White Sweet Potatoes to make chips as they are less mushy than the orange and have a more potato consistency. I have perhaps overloaded on these as they are so good (isn’t the saying “a sweet potato a day keeps the doctor away?!). I have become the instigator, CEO and fan club president for the ‘I love Sweet Potato Club’.
Why am I sharing this with you? We are all trying to find our healthy balance; through food, exercise and lifestyle. I am no different to all of you. I struggle daily with my choices, feel hard done by at times and wonder if all the hard work is worth the sacrifice. Some days are harder than others and it would be easy to give up, sleep in and go to a drive thru. But I don’t, I keep chipping away at this healthy lifestyle knowing that I, and, most importantly, my family are better because of it. I aim to keep a positive perspective on my dietary choices. Instead of thinking of what I can’t have I focus on what I can have. I don’t do without (as you can see by the creations on Mummy Made.It) and am still able to have a varied food choice (my favourite is cake for breakfast!). But when something so simple, so basic as Sweet Potato might be my latest nemesis it makes me angry (and sad and hungry). I love Sweet Potato. It’s my normal persons Chocolate addiction.
When you are thrown a curve ball in life it can be harder to maintain your good habits, and that’s ok by me (and don’t worry I am well aware that my potential vegetable intolerance is well down on the scale of importance).Sometimes we need something stronger than carrot sticks and date balls to get through a tough day. My Prescription; chocolate mousse and whipped cream. My brain knows it healthy but my heart feels better so it’s a guilt-less medicine.
This Boston Cream Cake does not have any sweet potato in it.
The name of this dessert is somewhat confusing. Even though it’s called a Boston Cream Pie it’s actually a cake. 2 layers of cake in fact, with a custard filling and covered in Chocolate Ganache. According to Martha Stewart it got the Boston part of its name as the Chef who first made it in the 1850’s was from Boston. This, however, does not explain the pie/cake conundrum. Just for the record, this Boston Cream Pie is not, and will never be, a pie. It is a very tasty cake with a very confusing name.
Now that we have that sorted; this cake (not a pie) is very simple to make. The sponge is the Versatile Cake baked in 2 tins. You could bake it in 1 and then cut it in half but I don’t trust my carving abilities. The filling is my favourite dairy Free Custard that has been stabilised using gelatin and allowed to set before the top layer of cake is placed on. The topping is Chocolate Ganache which is made using home-made Dairy Free Chocolate. The cake needs to be kept in the fridge and is best eaten within 24 hours of making. this shouldn’t be an issue.
Boston Cream Pie
This take on an American Classic is not actually a pie; but 2 layers of sponge filled with custard and covered in chocolate.
- 1 Vanilla Cake, baked in 2 trays or cut in half
- 1 serve Vanilla Custard
- 1 serve Chocolate Ganache
- 6 Eggs, separated (best at room temperature)
- 1/2 Cup Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1/2 Cup Milk (of Choice)
- 3/4 Cup Coconut Flour
- 4 teaspoons Baking Powder
- 300ml Milk of choice
- 2 teaspoons Vanilla Extract
- 4 egg yolks
- 1/4 Cup Maple Syrup
- 2 1/2 Tablespoons Arrowroot Flour
- 2 teaspoons Gelatine
- (makes 100grams)
- 1/4cup Coconut Oil
- 1/4 cup Cocoa
- 1 tablespoon Maple Syrup
- 1/3 cup coconut cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)
- 1 tablespoon Coconut Oil
- 1teaspoon Vanilla Extract
- 100 grams Chocolate
- Place the bottom layer of the cake into a lined springform tin (use the same tin the cakes were cooked in).
- Remove the partially set custard from the fridge and whisk to loosen. Spread the custard over the cake and place the tin in the fridge for 1 hour. This allows the custard to set before placing the top layer on.
- Remove the tin from the fridge and place the top layer of cake on. Return to the fridge for 30-60 minutes.
- Remove the cake from the tin (this should be very easy if using springform tin, if not freeze the cake for 4 hours and immediately invert it and remove it from the tin. This prevents it separating).
- Pour the ganache evenly over the top and sides of the cake.
- Keep the cake refrigerated between servings.
- Preheat the oven to 175C/350F.
- Line and grease a 20cm/8 inch round cake tin.
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
- Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
- Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
- In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
- Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Pour the cake mixture into the prepared tin (if you have the cutting ability) and bake for 30-35 minutes, or into 2 tins (If you are like me) and bake for 20-25 minutes, or until cooked through.
- Remove from oven and allow to cool in the tray.
- Place the milk and vanilla in a saucepan.
- Bring the mixture to near boiling point over low/medium heat.
- Place the egg yolks, maple syrup and arrowroot in the bowl of a kitchen stand mixture (or using an electric hand whisk) and whisk on medium until pale and thick. This may take 3-5 minutes.
- Put 1/4 cup of water in a small bowl and sprinkle the gelatine over it.
- Allow to sit and thicken for 5 minutes.
- With the whisk still on, gently pour the almost boiling milk mixture into the bowl. Do this by pouring the hot liquid down the sides of the bowl.
- Return to combined mixture to the saucepan and whisk continually over medium heat until boiling. Continue whisking the boiling mixture for 1 minute.
- Lower the heat and add the thickened gelatine.
- Whisk until the gelatine dissolves.
- Pour the custard into a heat proof bowl and allow to cool.
- Once cooled and slightly set it can be poured over the cake.
- Over a very low heat, melt the coconut oil.
- Add the maple syrup and whisk until combined.
- Add the cocoa and whisk until combined and slightly thickened.
- Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes).
- Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
- In a saucepan, over medium heat, bring the coconut cream to the boil.
- Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
- Allow to cool slightly before using.
- If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
- Whisk gently until the lumps have broken and the ganache is smooth.
Adapted from Martha Stewart
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