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Boston Cream Pie




Source of Recipe


the web


List of Ingredients




2 cups cake flour
1-tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 eggs
1-teaspoon vanilla extract
¾ Cup milk

FOR THE FILLING

1-cup milk
3 egg yolks
½ Cup granulated sugar
¼ cup flour
1-tablespoon butter
1-tablespoon brandy or 1 teaspoon vanilla extract
FOR THE CHOCOLATE GLAZE

1-ounce square unsweetened chocolate
2 tablespoons butter or margarine
½ Cup confectioners' sugar, plus extra for dusting
½ teaspoon vanilla extract
About 1 tablespoon hot water


Recipe



. Preheat the oven to 375 F.

2. Grease 2(8 x 2 inch) round cake pans, and line the bottoms with rounds of greased wax paper.

3. Sift the flour with the baking powder and salt.

4. Beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the milk and dry ingredients alternately, mixing only enough to blend thoroughly. Do not over-beat the batter.

5. Divide the cake batter between the prepared pans and spread it out evenly. Bake until a cake tester inserted in the centre comes out clean, about 25 minutes.

6. Meanwhile, make the filling. Heat the milk in a small saucepan to boiling point. Remove from the heat.

7. In a heatproof mixing bowl, beat the egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow. Beat in the flour.

8. Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place the bowl over, not in, a pan of boiling water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in the butter and brandy or vanilla. Let cool.

9. When the cake layers have cooled, use a large sharp knife to slice off the domed top to make a flat surface. Place one layer on a serving plate and spread on the filling in a thick layer. Set the other layer on top, cut side down. Smooth the edge of the filling layer so it is flush with the sides of the cake layers.

10. For the glaze, melt the chocolate with the butter or margarine in the top of a double boiler. When smooth, remove from the heat and beat in the sugar to make a thick paste. Add the vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water, 1 teaspoon at a time.

11. Spread the glaze evenly over the top of the cake, using a metal spatula Dust the top with confectioners sugar. Because of the custard filling, refrigerate any leftover cake.