top of page

Boston Cream Pie Hamentaschen

How many of you also thought that Boston Cream Pie was a pie and not a cake?

Literally until I googled the recipe, I thought that I was going to be trying to make a pie into the shape of a hamentaschen and that was not going to go well!

When I discovered that it was actually a cake, I was thrilled! I had been playing around with how to turn a cake into a hamentaschen and now I could do it!

This cake is fluffy and moist! The vanilla cream filling is pleasant and subtle and the chocolate frosting is what brings the whole thing together! This is a fun way to bring the celebration of Purim into any meal!

Yield: One 7 Inch Cake

Cream Filling

3 Egg yolks

2 Tablespoons cornstarch

1 ½ Cups milk

1 Cup granulated sugar

1 Tablespoon vanilla extract

½ Teaspoon salt

Cake ½ Cup butter, softened

1 Cup granulated sugar

2 Eggs

1 ½ Cups all purpose flour

1 ½ Teaspoons baking powder

½ Teaspoon salt

¾ Cup milk

Chocolate Frosting

3 Tablespoons butter

1 Cup chocolate chips

1 Cup powdered sugar

3-4 Tablespoons hot water

Begin by making the cream filling. In a large mixing bowl, whisk together the egg yolks and the cornstarch until they begin to thicken.

In a pot over medium heat, combine the milk, sugar, vanilla extract, and salt. Heat until bubbles begin to form around the edges of the pot.

Remove from the heat and SLOWLY pour into the egg mixture while whisking constantly. This is the tricky step and if you do not poru slowly and whisk constantly the eggs will curdle and you’ll end up with scrambled eggs.

Once fully combined, pour back into the pot and heat over medium heat, stirring constantly until the mixture thickens to a pudding consistency. This should take anywhere from 5-10 minutes.

Immediately remove from the heat and pour into a bowl. Place plastic wrap over the cream and make sure it is directly touching the cream! Place in the fridge for at least 2 hours to cool.

While the cream is cooling, preheat the oven to 350 degrees Fahrenheit. Make the cake by placing the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. (A hand mixer will work just as well!) Cream the butter and sugar until light and fluffy.

Mix in the egg until fully combined. Mix in the baking powder and salt. Then alternate mixing in the milk and the flour until both are gone. Pour the mixture on to a 9 x 13 inch baking sheet and bake for 8-10 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely before cutting into 6 even strips. Using three strips, cut one end of each at a 45 degree angle. Arrange them into a triangle. Do the same for the remaining three strips of cake.

Take the cream filling out of the fridge. Spoon the filling on top of one of the triangles, making sure to cover the whole triangle. Place the second triangle of cake on top.

Make the frosting by melting the butter and chocolate chips over medium heat. Stir in the powdered sugar. If it is too thick add VERY HOT water one tablespoon at a time until it is a spreadable consistency.

Spread the frosting over the top of the cake and allow to cool/harden for 30 minutes before serving.

100 views0 comments

Recent Posts

See All



bottom of page