Boston cream pie #2
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Boston cream pie #2
  Pie    Creams  
Last updated 6/12/2012 1:09:49 AM. Recipe ID 36866. Report a problem with this recipe.
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      Title: Boston cream pie #2
 Categories: Pie
      Yield: 8 Servings
      3 lg Eggs; separated
      1 ts Vanilla extract
    1/2 c  Granulated sugar
      1 pn Salt
    3/4 c  Cake flour

    1/2 c  Granulated sugar
    1/4 c  All purpose flour
  1 1/2 c  Milk
      6 lg Egg yolks
      2 ts Vanilla extract
      1 pn Salt

    1/2 c  Granulated sugar
      3 tb Light com syrup
      2 tb Water
      4 oz Semisweet chocolate;
           -coarsely chopped
  1. Preheat oven to 350 degrees.  Grease a 9 inch round cake pan.
  Line with waxed paper.
  2. Beat together egg yolks and vanilla at medium speed until blended.
  Beat in half of sugar until very thick and pale.
  3. Using clean, dry beaters, beat together egg whites and salt at
  medium speed until very soft peaks form. Gradually beat in remaining
  sugar until stiff, but not dry, peaks form.
  4. Fold yolk mixture into egg whites. Sift flour over mixture; fold in
  gently. Do not overmix.  Pour batter into prepared pan.
  5. Bake cake until top springs back when lightly pressed, 25 minutes.
  Loosen cake by running a metal spatula around sides of pan. Invert
  cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn
  cake right- side up. Cool completely on rack.
  6. Meanwhile, prepare filling. In a saucepan, mix together sugar and
  flour. Gradually whisk in milk, then egg yolks, vanilla, and salt.
  Bring to a boil over medium heat; boil for 1 minute, whisking
  constantly. Strain through a fine sieve into a bowl.  Press plastic
  wrap on surface.  Chill for 30 minutes.
  7. Using a serrated knife, cut cake horizontally in half. Carefully
  remove waxed paper. Place bottom layer on a serving plate.  Spread
  evenly with filling. Top with remaining cake layer.
  8. To prepare glaze, in a saucepan, bring sugar, corn syrup, and
  water to a boil over low heat, stirring constantly, until sugar has
  dissolved. Remove from heat. Add chocolate; let stand for 1 minute.
  Whisk until smooth. Gradually pour glaze over cake, allowing it to
  drip down sides. Let stand until glaze sets.

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Recipe ID 36866 (Apr 03, 2005)

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