Boston Cream Pie
Author: Kiku Corner
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8-10
- 2 egg yolks
- 1½ Tbsp flour
- 1 Tbsp cornstarch
- ¼ cup confectioner's sugar
- 1½ cup milk
- 1 Tbsp butter
- ½ cup whipping cream
- 1 tsp vanilla (or 1-inch vanilla bean, split and seeds scraped)
- 3 eggs, separated
- ¼ cup cold water
- ¾ cup sugar
- ½ tsp vanilla
- ¼ tsp lemon zest
- ¾ cup cake flour
- ¼ tsp baking powder
- ⅛ tsp salt
- ½ tsp cream of tartar
- 2 oz unsweetened chocolate (2 squares)
- ¾ cup confectioner's sugar
- 1 Tbsp water
- 3 Tbsp cream
- ½ tsp vanilla
- Beat the egg yolks in a double boiler; stir in flour, cornstarch, sugar, milk and butter.
- Cook over boiling water for about 20 minutes, until thick, stirring constantly.
- Chill mixture.
- When cold, whip the cream with the vanilla and fold together. Refrigerate until ready to use.
- Preheat oven to 325 F.
- Separate eggs - yolks into a large bowl, whites into a smaller one.
- Beat the yolks for 5 minutes; gradually add cold water and beat 1 more minute.
- Add sugar gradually and beat 3 more minutes.
- Stir in vanilla and lemon zest.
- In another bowl, mix together flour, baking powder and salt with a fork. Add to yolk mixture in thirds, folding it in.
- With clean beaters, beat the whites with the cream of tartar till they form soft peaks. Fold into yolk mixture.
- Spread the cake mixture into two ungreased 8" springform cake pans. Bake 15-20 minutes till golden and springs back to the touch.
- Cool upside down. Then run a sharp knife around the outside and remove cakes from the pan. Refrigerate.
- When ready to frost (when cream and cake are chilled), make the chocolate icing.
- Melt chocolate in the top of a double boiler; remove from heat.
- Beat in sugar and water at once.
- Beat in cream, 1 Tbsp at a time, then vanilla.
- In a heavy-bottomed frying pan over medium heat, toast the sliced almonds, stirring often until golden brown. Set aside and cool.
- Put the cream filling between the cake layers. Spread a thin later on the sides of the cake as well.
- Gently press the almonds onto the sides of the cake.
- Spread the chocolate over the top, allowing some to dribble over the edges.
- Keep the cake refrigerated until ready to serve!
Recipe by Kiku Corner at https://www.kikucorner.com/2014/06/26/boston-cream-pie/
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