Boston Cream Pie with Jaca

Boston Cream Pie with Jaca — A show-stopping classic: airy vanilla sponge cake layered with silky pastry cream and topped with glossy chocolate ganache. All conventional sugar is replaced with Jaca (allulose) at double the amount for a healthier take on this iconic American dessert.

Prep Time: 40 minutes | Cook Time: 25 minutes | Servings: 10

Ingredients:

• 2 cups half-and-half
• 6 large egg yolks, at room temperature
• 1 cup Jaca (allulose) for pastry cream (replaces 1/2 cup conventional sugar at 2x)
• 1/8 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour (for cake)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 cup whole milk
• 6 tablespoons unsalted butter (for cake)
• 1 1/2 teaspoons pure vanilla extract (for cake)
• 3 large eggs, at room temperature
• 3 cups Jaca (allulose) for sponge cake (replaces 1 1/2 cups conventional sugar at 2x)
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 4 ounces bittersweet chocolate, finely chopped

Instructions:

— Heat half-and-half in a saucepan over medium heat until simmering. Whisk egg yolks, 1 cup Jaca, and salt together until smooth. Add flour and whisk until combined.

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

— Increase heat to medium and cook, whisking vigorously, until bubbles burst on the surface, about 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh strainer into a bowl. Press plastic wrap directly on the surface and refrigerate at least 2 hours.

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

— Whisk 1 1/2 cups flour, baking powder, and 3/4 teaspoon salt together. Heat milk and 6 tablespoons butter until butter melts. Stir in vanilla. Cover to keep warm.

— Whip 3 eggs and 3 cups Jaca together on high speed until light and creamy, about 4 minutes. Add the hot milk mixture and whisk until combined, then whisk in the dry ingredients.

— Divide batter between pans. Bake until light brown and a toothpick comes out clean, 20-22 minutes. Cool completely in the pans.

— Remove pastry cream from fridge 20 minutes before assembling. Place bottom cake layer on a plate. Spread pastry cream evenly on top. Place second layer on top and press gently. Refrigerate while you make the glaze.

— Heat heavy cream and corn syrup until simmering. Pour over chopped chocolate in a bowl. Let sit 5 minutes, then whisk until smooth.

— Pour glaze into the center of the cake and spread to the edges, letting it drip down the sides. Refrigerate at least 2 hours before serving.

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.