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    Boston Cream Pie


    Source of Recipe


    Marla

    List of Ingredients




    3 large eggs, separated
    1 teaspoon vanilla extract
    cup granulated sugar
    cup cake flour
    Pinch of salt

    Filling
    cup granulated sugar
    cup all purpose flour
    1 cups milk
    6 large egg yolks
    2 teaspoons vanilla extract
    Pinch of salt

    Glaze

    cup granulated sugar
    3 tablespoons light corn syrup
    2 tablespoons water
    3 ounces (4 squares) semisweet chocolate, coarsely chopped

    Recipe



    (1) Preheat oven to 350*F. 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 peak 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 rightside
    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.

    Baking Tips: Cream pies can spoil easily, so they must be stored in the
    refrigerator.


 

 

 


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