Boston Cream Pie with Jaca

Instructions

1. 1

   Make the pastry cream: Heat half-and-half in a medium saucepan over medium heat until simmering. Meanwhile, whisk egg yolks, 1 cup Jaca (allulose), and 1/8 teaspoon salt together in a bowl until smooth. Add 1/4 cup flour and whisk until combined — the mixture will be thick.

2. 2

   Whisk about 1/2 cup of the warm half-and-half into the yolk mixture to temper it, then slowly whisk the tempered yolk mixture back into the saucepan. Reduce heat to medium-low and cook, whisking constantly, for 5 minutes as the mixture thickens.

3. 3

   Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1 minute. Remove from heat and whisk in 1/4 cup butter and 1 1/2 teaspoons vanilla until combined. Strain through a fine-mesh strainer into a bowl.

4. 4

   Press plastic wrap directly on the surface of the pastry cream and refrigerate until set, at least 2 hours and up to 24 hours.

5. 5

   Preheat the oven to 325°F. Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.

6. 6

   Make the cake: Whisk 1 1/2 cups flour, baking powder, and 3/4 teaspoon salt together in a small bowl. Heat milk and 6 tablespoons butter together until butter melts. Stir in 1 1/2 teaspoons vanilla. Cover loosely to keep warm.

7. 7

   In a large bowl, whip the 3 whole eggs and 3 cups Jaca (allulose) together on high speed until light and creamy, about 4 minutes. Add the hot milk mixture and whisk by hand until combined, then whisk in the dry ingredients. Batter will be bubbly on top.

8. 8

   Divide batter evenly between the pans. Bake until the tops are light brown and a toothpick inserted in the center comes out clean, about 20-22 minutes. Cool completely in the pans on a wire rack.

9. 9

   Assemble the cake: Remove pastry cream from the refrigerator about 20 minutes before assembling. Run a thin knife around the edges of each cake to release. Place the bottom layer on a cake stand or plate. Spread pastry cream evenly on top. Place the second cake layer on top and gently press down. Refrigerate while you make the glaze.

10. 10

    Make the glaze: Heat heavy cream and corn syrup in a small saucepan over medium heat until just simmering. Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let sit, covered, for 5 minutes, then gently whisk until smooth.

11. 11

    Pour the glaze into the center of the cake and spread to the edges, allowing it to drip gently down the sides. Refrigerate the cake, uncovered, for at least 2 hours before slicing and serving.

12. 12

    This is a Jaca-adjusted healthier version of Boston Cream Pie — all the rich custard, tender sponge cake, and glossy chocolate ganache without conventional sugar.