Boston Cream Pie
I remember my dad making my mom a Boston Cream Pie for her birthday one year (I won't tell you when) and I knew I liked it. So when we were having company over, I thought I should try it too.
Cake
1 ¼ c. flour
1 c. sugar
1/3 c. butter, room temp.
¾ c. milk
1 ½ tsp. baking powder
1 tsp. vanilla
½ tsp. salt
2 egg whites
Make cake: Heat the oven to 350°F. Grease just the bottom of a 9-inch round cake pan. Separate eggs and save yolks for the filling. Beat all cake ingredients with an electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Pour batter into the pan and bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
Cream Filling
2 eggs
1 ½ c. milk
1/3 c. sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 tsp. vanilla
Make filling: In a small bowl, beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside. In a saucepan, stir sugar, cornstarch and salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours.
Split cake horizontally in half. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
Chocolate Frosting
3 Tbs. butter
3 oz. unsweetened baking chocolate
3 Tbs. water
1 c. powdered sugar
¾ tsp. vanilla
Make frosting: Melt the butter and chocolate in the microwave for 1-2 min. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water.
Spread frosting over top of cake, letting some drizzle down the side. Refrigerate uncovered until serving. Store any remaining cake in the refrigerator, covered.
Cake
1 ¼ c. flour
1 c. sugar
1/3 c. butter, room temp.
¾ c. milk
1 ½ tsp. baking powder
1 tsp. vanilla
½ tsp. salt
2 egg whites
Make cake: Heat the oven to 350°F. Grease just the bottom of a 9-inch round cake pan. Separate eggs and save yolks for the filling. Beat all cake ingredients with an electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Pour batter into the pan and bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
Cream Filling
2 eggs
1 ½ c. milk
1/3 c. sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 tsp. vanilla
Make filling: In a small bowl, beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside. In a saucepan, stir sugar, cornstarch and salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours.
Split cake horizontally in half. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
Chocolate Frosting
3 Tbs. butter
3 oz. unsweetened baking chocolate
3 Tbs. water
1 c. powdered sugar
¾ tsp. vanilla
Make frosting: Melt the butter and chocolate in the microwave for 1-2 min. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water.
Spread frosting over top of cake, letting some drizzle down the side. Refrigerate uncovered until serving. Store any remaining cake in the refrigerator, covered.
Comments
Post a Comment