This Boston Cream Pie is EXCELLENT!!!
30 Minutes Preparation, 30 Minutes Chilling, 25 Minutes baking.
Makes 8 Servings
3 large Eggs, separated
1 teaspoon vanilla extract
1/2 Cup granulated sugar
pinch of salt
3/4 Cup cake flour
Filling:
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 Cups milk
6 large egg yolks
2 teaspoons vanilla extract
Pinch of salt
Glaze:
1/2 cup granulated sugar
3 teaspoons light corn syrup
2 Tablespoons water
4 ounces (4 Squares) semisweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Grease a 9-inch round cake pan. Line with waxed
paper. Beat together egg yolks and vanilla at medium speed until blended. Beat
in half of the sugar until very thick and pale. Using clean, dry beaters, beat
together egg whites and salt at medium speed until very soft peaks form.
Gradually beat in remaining sugar until stiff, but not dry, peaks form. Fold
yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not
overmix. Pour batter into prepared pan. Bake cake until top springs back when
lightly pressed. (about 25 minutes.) Loosen cake by running a metal spatula
around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed
paper on cake. Turn cake right side up. Cool completely on rack.
Meanwhile, prepare filling. In a saucepan, mix together sugar and flour.
Gradually whisk in milk, then egg yolks, vanilla and salt. Bring to a boil over
medium heat; boil for 1 minute, whisking constantly. Strain through a fine
sieve or cheesecloth into a bowl. Press plastic wrap on surface. Chill for 30
minutes.
Using a serrated knife, cut cake horizontally in half. Carefully remove waxed
paper. Place bottom layer on a serving plate. Spread evenly with filling. Top
with remaining cake layer.
To prepare glaze, in a saucepan, bring sugar, corn syrup and water to a boil
over low heat, stirring constantly, until sugar has dissolved. Remove from
heat. Add chocolate; let stand for 1 minute. Whisk until smooth. Gradually
pour glaze over cake, allowing it to drip down sides. Let stand until glaze
sets.
Please be sure to store in the refrigerator.
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