Carnivore-ish Boston Cream Cake

A high-protein, animal-based spin on Boston cream pie — light sponge cake, rich vanilla custard filling, and dark chocolate ganache.

Cake Ingredients

- 5 large eggs, separated

- 2 tbsp melted butter

- 2 tbsp heavy cream

- 1 tsp vanilla extract

- ¼ cup whole milk powder

- ¼ cup unflavoured collagen

- 2 tbsp beef gelatin

- Pinch of salt

Vanilla Custard Filling

- 1½ cups heavy cream

- 4 egg yolks

- 2 tbsp butter

- 2 tbsp unflavoured collagen

- 1 tsp vanilla extract

- Pinch of salt

Chocolate Ganache Topping

- ½ cup heavy cream

- 100g dark chocolate (85–90%)

- 1 tbsp butter

Instructions

Make the Cake

1. Preheat oven to 325°F (163°C) and grease two 8-inch round cake pans (or one 8x8 pan to slice later).

2. Separate eggs into two bowls.

3. In the yolk bowl, whisk together melted butter, heavy cream, vanilla, and salt.

4. Add milk powder, collagen, and beef gelatin. Mix until smooth.

5. In a separate bowl, beat egg whites until stiff peaks form.

6. Gently fold the egg whites into the batter in three additions, keeping as much air as possible.

7. Divide evenly between pans and bake for 18–22 minutes, until lightly golden and set.

8. Cool completely.

Make the Custard Filling

1. In a saucepan over medium-low heat, combine heavy cream, egg yolks, butter, collagen, vanilla, and salt.

2. Whisk constantly until the mixture thickens enough to coat the back of a spoon. Do not boil.

3. Remove from heat and let cool completely.

4. Refrigerate until thick and spreadable.

Make the Ganache

1. Heat heavy cream until steaming (not boiling).

2. Pour over chopped dark chocolate and butter.

3. Let sit 2 minutes, then whisk until glossy and smooth.

4. Cool slightly until pourable but not hot.

Assemble

1. Place one cake layer on a plate or stand.

2. Spread the chilled custard evenly over the top.

3. Add the second cake layer.

4. Pour ganache over the top, allowing it to spread naturally.

5. Chill for 1–2 hours before slicing.

Notes

- For stricter carnivore: omit chocolate ganache and top with browned butter cream instead.

- Custard should be cold before assembling or it will squish out.

- Best served chilled or lightly cool.