Boston Cream Pie
Ingredients:
Cake:
3 large eggs, separated
1-teaspoon vanilla extract
1/2-cup sugar
Drop salt
3/4-cup cake flour
FILLING
1/2-cup sugar
1/4-cup flour (all-purpose)
1 1/2 cups milk
6 large egg yolk
2 teaspoons vanilla extract
Drop salt
GLAZE:
1/2-cup sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces semisweet chocolate coarsely chopped
Directions:
Preheat oven to 350. Grease a 9" round cake pan. Line with waxed paper.
Beat together egg yolks and vanilla at medium speed until blended.
Beat in half of sugar until very thick & pale. 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.
Fold yolk mixture into egg whites. Sift flour over mixture' fold in
gently. Do not over mix. Pour batter into prepared pan. Bake cake until
top springs back when lightly pressed, approximately 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.
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.
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.
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. Refrigerate leftovers. Will spoil easily.
Makes 8 servings
PER SERVING: 398.8 Calories, 11.7 g Total Fat, 5.3 g Saturated Fat,
245.4 mg Cholesterol, 112.4 mg Sodium, 67.7 g Total Carbohydrate, 1.2 g
Dietary Fiber, 8.0 g Protein, 101.1 mg Calcium.
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