Boston Cream Pie
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 333333 cal |
| pro | 8 g8g pro |
| total fat | 17 g17g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 39 g39g carb |
| fibre | 1 g1g fibre |
| chol | 205 mg205mg chol |
| sodium | 92 mg92mg sodium |
| potassium | 164 mg164mg potassium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 1010 iron |
| vit A | 1616 vit A |
| folate | 2121 folate |
- Preparation time: 20 minutes Chill: 3 hours
- Total time : 30 minutes
There's a cake masquerading under this pie's name. Pie tins were commonly used as cake pans by New England colonists in the late 1800s, and the name stuck. Make sure you preheat your oven for this cake – if it's not up to temperature, the cake won't rise.
Ingredients
- 3 tbsp unsalted butter 3 tbsp unsalted butter
- 3 tbsp milk 3 tbsp milk
- 1 tsp vanilla 1 tsp vanilla
- 6 eggs 6 eggs
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1-1/4 tsp baking powder 1-1/4 tsp baking powder
- 1 pinch salt 1 pinch salt
- Pastry Cream:
- 5 egg yolks 5 egg yolks
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/4 cup cornstarch 1/4 cup cornstarch
- 2 cups milk 2 cups milk
- 3 tbsp unsalted butter 3 tbsp unsalted butter
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 tbsp dark rum 1 tbsp dark rum
- Chocolate Glaze:
- 1/3 cup whipping cream 1/3 cup whipping cream
- 3 oz semisweet chocolate , finely chopped3 oz semisweet chocolate, finely chopped
- 2 tbsp corn syrup 2 tbsp corn syrup
- 1/4 cup toasted sliced almonds 1/4 cup toasted sliced almonds
Preparation
Pastry Cream: In bowl, whisk together egg yolks, sugar and cornstarch. In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk half into egg mixture. Whisk back into pan; bring to boil over medium-high heat, whisking constantly. Cook, whisking, until bubbling and thickened, 2 to 3 minutes.
Remove from heat. Whisk in butter and vanilla. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. Stir in rum; set aside in refrigerator.
Meanwhile, grease two 9-inch (1.5 L) round metal cake pans; line bottoms with parchment paper. In saucepan, melt butter with milk over low heat; stir in vanilla. Keep warm.
Separate 3 of the eggs; place whites in bowl of stand mixer fitted with whisk attachment. Beat whites at medium-high speed until foamy; gradually beat in half of the sugar until soft peaks form, about 1-1/2 minutes. Transfer to large bowl.
Add yolks, remaining eggs and remaining sugar to mixer bowl. Beat at medium-high speed until pale yellow and batter falls in ribbons when beater is lifted, about 6 minutes. Fold into egg whites.
Whisk together flour, baking powder and sa< sift half over egg mixture and fold in. Repeat with remaining flour mixture. Pour butter mixture down side of bowl; gently fold into flour mixture until no trace of butter remains. Scrape into prepared pans.
Bake in bottom third of 350°F (180°C) oven until cake springs back when lightly touched in centre and side pulls away from pan, about 20 minutes.
Immediately run knife around pans to loosen; invert cakes onto plates. Peel off paper. Invert cakes onto racks; let cool completely.
Place 1 cake layer on plate; spoon pastry cream over top, spreading evenly. Top with remaining cake layer, bottom up.
Chocolate Glaze: In small saucepan, bring cream to boil. Pour over chocolate in heatproof bowl and whisk until smooth; whisk in corn syrup. Pour over cake, spreading to edge and allowing some to drip down side. Sprinkle with almonds. Chill until glaze is set, about 1 hour.
Remove from heat. Whisk in butter and vanilla. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. Stir in rum; set aside in refrigerator.
Meanwhile, grease two 9-inch (1.5 L) round metal cake pans; line bottoms with parchment paper. In saucepan, melt butter with milk over low heat; stir in vanilla. Keep warm.
Separate 3 of the eggs; place whites in bowl of stand mixer fitted with whisk attachment. Beat whites at medium-high speed until foamy; gradually beat in half of the sugar until soft peaks form, about 1-1/2 minutes. Transfer to large bowl.
Add yolks, remaining eggs and remaining sugar to mixer bowl. Beat at medium-high speed until pale yellow and batter falls in ribbons when beater is lifted, about 6 minutes. Fold into egg whites.
Whisk together flour, baking powder and sa< sift half over egg mixture and fold in. Repeat with remaining flour mixture. Pour butter mixture down side of bowl; gently fold into flour mixture until no trace of butter remains. Scrape into prepared pans.
Bake in bottom third of 350°F (180°C) oven until cake springs back when lightly touched in centre and side pulls away from pan, about 20 minutes.
Immediately run knife around pans to loosen; invert cakes onto plates. Peel off paper. Invert cakes onto racks; let cool completely.
Place 1 cake layer on plate; spoon pastry cream over top, spreading evenly. Top with remaining cake layer, bottom up.
Chocolate Glaze: In small saucepan, bring cream to boil. Pour over chocolate in heatproof bowl and whisk until smooth; whisk in corn syrup. Pour over cake, spreading to edge and allowing some to drip down side. Sprinkle with almonds. Chill until glaze is set, about 1 hour.
Source : Canadian Living Magazine: January 2011
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