Classic Boston Cream Pie vs Traditional Welsh Cakes (Picau ar y Maen)

Both desserts share butter, milk, sugar, eggs and baking powder, but put them to very different use. The Boston cream pie beats eggs and sugar into a light, fluffy batter for a baked sponge, layers it with a chilled pastry cream of milk, yolks and cornstarch, and crowns it with a glossy cream-and-chocolate glaze. The Welsh cakes rub cold butter into flour, bind it with one egg and a splash of milk, add currants and mixed spice, and cook on a griddle until golden, finished with a sugar dusting. One is layered and creamy; the other is simple, gently spiced and best eaten fresh.