BOSTON CREAM PIE
At least once in your life you should treat yourself to a real Boston Cream Pie. This recipe is worth all the necessary but easy steps, and makes a single 8" cake which is cut into 2 layers, filled with custard and frosted with glossy chocolate. Cook time includes 45 minutes for cooling the cake and custard.
Provided by sugarpea
Categories Dessert
Time 1h40m
Yield 1 8inch cake, 6 serving(s)
Number Of Ingredients 22
Steps:
- Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
- Beat the egg whites until stiff in a large bowl; in a small bowl beat the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.
- Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
- Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
- Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.
- Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
- Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.
- Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.
- Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.
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