Posted by Karen on October 11, 2000 at 15:55:38:
In Reply to: ISO posted by Patti on October 11, 2000 at 14:03:58:
Boston Cream Pie
1 cup plus 2 tablespoons cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3 eggs, room temperature
3/4 cup sugar
3 tablespoons melted butter
1 teaspoon vanilla
Vanilla custard (recipe follows)
Chocolate glaze (recipe follows)
Preheat oven to 350 degrees. Grease 2 9-inch round cake pans. Line bottoms with waxed
paper. Grease and dust pans with flour; tap out excess.
Sift flour, baking powder, and salt into small bowl.
In a medium bowl with an electric mixer on high speed, beat eggs 3 to 4 minutes until thickened.
Gradually beat in sugar until fluffy, about 3 minutes. On low speed beat in butter, vanilla and
1/3 cup hot water just until blended. Add dry ingredients and beat on low speed until just blended.
Pour into pans dividing batter evenly.
Bake 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely
in pans on a rack. Run a knife around the edges and turn out on a rack. Remove waxed paper.
Place one layer bottom side up on a serving plate. Stir vanilla filling and spread over cake up to ½ inch
from edge. Top with second layer top side up. Cover top with glaze. Use a serrated knife to cut the cake (pie).
Vanilla Custard Filling:
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 1/4 cups milk
3 egg yolks
1-1/2 teaspoons vanilla
1 tablespoon butter
In a medium saucepan combine sugar, cornstarch, and salt. Whisk until blended. Gradually
whisk in milk. Place over medium low heat. Cook, stirring constantly until mixture comes to
a boil. Boil one minute, stirring constantly. Remove from heat.
In a small bowl, whisk egg yolks. Gradually whisk in half of milk mixture. Gradually whisk
yolk mixture back into saucepan. Return pan to medium-low heat and bring to a simmer.
Cook, stirring constantly, for 2 minutes. Remove from heat. Add vanilla and butter. Stir until
butter melts. Cover surface with plastic to prevent a film from forming. Poke a few holes in it
with a knife; let cool 15 minutes then refrigerate for 2 hours.
Chocolate Glaze:
1/4 cup heavy cream
1 teaspoon instant coffee powder
4 oz semisweet chocolate, finely chopped
1 teaspoon light corn syrup
2 tablespoons powdered sugar, sifted
In a small saucepan, bring cream and coffee powder to a boil, about 1 minute. Remove from
heat, add chocolate, and whisk until chocolate melts. Stir in corn syrup and powdered sugar.
Let cool until slightly thickened.