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Pie, Boston Cream

Source of Recipe

Massachussets, Parker House Hotel/1850's


Recipe Introduction

Preheat oven to 350 degrees F.

List of Ingredients

Filling
2 cups (whole milk
2 eggs
1 cup sugar
1/2 cup flour
2 tbsp butter
1 tsp pure vanilla extract

Cake;
3 eggs, divided
1 cup sugar
1-1/2 cups sifted flour
1 heaping tsp baking powder
2 tbsp milk

Chocolate glaze
6 oz bittersweet chocolate
6 tbsp strong, fresh coffee
pinch salt
6 T butter, cut in small pieces



Recipe

Make the Cream Filling: Scald the milk and set aside to cool. Mix together the flour and sugar, then beat the eggs and add the flour-sugar mixture, stirring until well incorporated. Add the warm milk in a thin stream, mixing well. Place on medium-low heat and cook stirring continuously, adding the butter as soon as the mixture starts to simmer. Cook the cream, always stirring to prevent scorching, until it thickens,“it will offer some resistance to the spoon while you stir. Take the cream off the heat and stir in the vanilla, mixing well.
If any lumps should form, you can either strain the cream once it is ready, or blend it briefly with an immersion blender. Let the cream cool and then refrigerate it in a glass container with an airtight lid.

Make the Cake: Preheat the oven to 350degrees°F Grease two 9-inch cake pans, line the bottom with parchment paper, then grease the paper as well.
Sift the flour with the baking powder. Beat the egg whites until stiff and glossy, being careful not to over beat them. Set aside.
Beat the yolks at high speed for at least 15 minutes, adding the sugar little by little until the mixture is pale yellow and thick. Add the milk or water, then add the flour-baking powder mixture little by little. Finally fold in the egg whites, making sure not to deflate them. Divide the batter between the prepared pans and bake for about 20-25 minuets, until golden. Let the cakes cool in the pans for five minutes, then unmold them and let them finish cooling on racks.
When the cakes are cold, assemble the cake: spread a thick layer of cream on top of one of the cakes, then place the second one on top.

Make the Chocolate glaze. Melt the chocolate on very low heat, then mix in coffee, and pinch salt . Place on low heat and mix in the pieces of butter, beating after each addition. Immediately pour the hot chocolate glaze on top of the cake, starting form the center and letting the glaze fall down the sides. Do not use a spatula to spread the glaze or it wont be glossy.
Let the icing set, then place the cake in the refrigerator in a closed container large enough that the lid does not touch the top of the cake. Serve the cake slightly chilled.