BOSTON CREAM "PIE"
Source of Recipe
Irene mailto:rfdicaprio@SNET.Net ,wwrecipes - Desserts - Danish Red Berry Pudding - November 9, 2001 ,theme - A Local Specialty from My Corner of Recitopia
Recipe Introduction
Cheffie, Nell and Recitopians,
Hello from Irene in Connecticut. This is a great theme, but Cheffie,
you always seem to come up with good ones! Since I was born and
raised in the Boston area and I love to bake, it seems only natural
that the first recipe to come to mind as a regional favorite is Boston
Cream Pie. To those of you who have never tried it, it's not a pie at
all, but a tender layer cake filled with vanilla cream custard and
topped with chocolate frosting. I have adapted this recipe from the
1979 edition of "The Fanny Farmer Cookbook", which has been the source
of many good recipes over the years. Hope you enjoy this... don't
let the length of the recipe get to you - it's not difficult. Hi
Gillian!
List of Ingredients
Cake:
9 Tbs. butter
1-1/2 cups sugar
3 eggs, separated
2 tsp. vanilla
2-5/8 cups cake flour
3 tsp. baking powder
1/4 tsp. salt
1 cup milk Recipe
Preheat the oven to 350F (180C). Butter and lightly flour two 9
round cake pans. Cream the butter until softened and slowly add the
sugar, beating until light. Add the egg yolks and vanilla and beat to
blend well. Sift the flour, baking powder and salt onto a piece of
wax paper. Alternately blend the dry ingredients and the milk into
the butter mixture in three stages. Beat until smooth.
In a separate bowl, beat the egg whites until stiff but not dry. Stir
a third of the whites into the cake batter and gently fold in the
remaining. Spoon into the cake pans. Bake for 30-35 minutes, or
until a straw inserted into the center of cake comes out dry. Cool in
pans for 5 minutes before turning out onto racks.
Vanilla Cream Filling:
1 cup milk
cup granulated sugar
3 Tbs. flour
1/8 tsp. salt
2 egg yolks
1 tsp. vanilla
Heat the milk in a pan until very hot, then briskly stir in the
granulated sugar, flour and salt. Cook over moderate heat, stirring
constantly, until very thick. Add the egg yolks and cook, continuing
to stir, for another 4-5 minutes. Remove from the heat, add the
vanilla and cool, stirring occasionally. Cover well and refrigerate
until ready to use. Spread the custard between the cake layers.
Creamy Chocolate Frosting:
2 oz. (60 grams) unsweetened chocolate, grated
1 cup (200 grams) sugar
2 Tbs. cornstarch
1 Tbs. butter
1 tsp. vanilla
1/8 tsp. salt
Combine the chocolate, sugar and cornstarch in a heavy-bottomed pan.
Stir in 1 cup boiling water, and cook, stirring constantly, until
thick and smooth. Remove from the heat and add the butter, vanilla
and salt. Beat well. Spread over top of cake.
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