Is Boston Cream Pie the World’s Most Delicious…Cake?

HAVING GROWN up in Massachusetts, I’m no stranger to Boston cream pie. Indeed, it was a fixture of my childhood. In native supermarkets, there they’d be, stacks of Boston cream pies on a desk in the bakery division, protected in see-through plastic containers and slapped with a sticker proclaiming a terrific deal ending in .99. True to its basic type, the dessert consisted of two layers of sponge cake, a thick middle of yellow cream and a chocolate-frosted prime. Sometimes, there would even be a single crowning cherry—a nontraditional contact that, to me, recommended a scarcity of restraint in an in any other case elegant dessert.

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