Boston Cream Pie
INGREDIENTS:
----CAKE INGREDIENTS----
3 lg Eggs; Separated
1 ts Vanilla Extract
1/2 c Granulated Sugar
1 pn Salt
3/4 c Cake Flour
----CAKE INGREDIENTS----
3 lg Eggs; Separated
1 ts Vanilla Extract
1/2 c Granulated Sugar
1 pn Salt
3/4 c Cake Flour
--FILLING INGREDIENTS--
1/2 c Granulated Sugar 1/2 c All-purpose flour 1 1/2 c Milk 6 lg Egg Yolks 2 ts Vanilla Extract 1 pn Salt
----CHOCOLATE GLAZE----
1/2 c Granulated Sugar 3 tb Light Corn Syrup 2 tb Water 4 oz Semi-Sweet Chocolate; -Coarsely Chopped
Chocolate can mend almost any catastrophe or make a good situation great. Perhaps that is why chocolates are the gift of choice for Valentine's Day? Skip the boxed chocolates this year! Go into the kitchen and prepare your special one this chocolate-glazed American classic recipe that is more cake than pie from The Cook & Kitchen Staff at Recipe-a-Day.com.
Pre-heat oven to 350-F degrees and grease a 9-inch round cake pan. Line cake pan with wax paper or spray with non-stick vegetable oil for easy removal. Beat together eggyolks and vanilla at medium speed until well blended. Beat in half the sugar until the cake batter is very thick and pale. Using clean, dry beaters, beat together egg white and salt in a separate bowl at medium speed until very soft peaks form. Gradually beat in remaining sugar and continue to beat until stiff, but no dry peaks form.
Gently fold yolk mixture for cake batter into egg white mixture. Sift flour over the batter and continue to fold gently to combine. Do not over-mix as cake will turn out flat. Gently pour batter into prepared cake pan and place in the oven. Bake cake until the top springs back when lightly pressed, approximately 25-minutes. Remove completed cake from oven and loosen by running a metal spatula or knife around the side of the pan. Invert cake onto a wire rack to cool. Turn cake right-side up to continue cooling on the rack.
Meanwhile prepare the cake filling in a saucepan. Mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring mixture to a boil over medium heat and boil for 1-minuted, quickly whisking constantly. Strain through a fine sieve into a bowl, cover and chill for 30-minutes.
Using a serrated knife, cut cooled cake horizontally in half. Carefully remove waxed paper if utilized. Place bottom layer of the cake on a serving platter and spread chilled filling evenly over the cake layer. Top with remaining cake layer and press slightly to center both cake parts over each other.
To prepare chocolate glaze, place sugar, corn syrup and water in a saucepan and bring to a boil over low heat, stirring constantly until the sugar has dissolved. Remove the mixture from heat
1/2 c Granulated Sugar 1/2 c All-purpose flour 1 1/2 c Milk 6 lg Egg Yolks 2 ts Vanilla Extract 1 pn Salt
----CHOCOLATE GLAZE----
1/2 c Granulated Sugar 3 tb Light Corn Syrup 2 tb Water 4 oz Semi-Sweet Chocolate; -Coarsely Chopped
Chocolate can mend almost any catastrophe or make a good situation great. Perhaps that is why chocolates are the gift of choice for Valentine's Day? Skip the boxed chocolates this year! Go into the kitchen and prepare your special one this chocolate-glazed American classic recipe that is more cake than pie from The Cook & Kitchen Staff at Recipe-a-Day.com.
Pre-heat oven to 350-F degrees and grease a 9-inch round cake pan. Line cake pan with wax paper or spray with non-stick vegetable oil for easy removal. Beat together eggyolks and vanilla at medium speed until well blended. Beat in half the sugar until the cake batter is very thick and pale. Using clean, dry beaters, beat together egg white and salt in a separate bowl at medium speed until very soft peaks form. Gradually beat in remaining sugar and continue to beat until stiff, but no dry peaks form.
Gently fold yolk mixture for cake batter into egg white mixture. Sift flour over the batter and continue to fold gently to combine. Do not over-mix as cake will turn out flat. Gently pour batter into prepared cake pan and place in the oven. Bake cake until the top springs back when lightly pressed, approximately 25-minutes. Remove completed cake from oven and loosen by running a metal spatula or knife around the side of the pan. Invert cake onto a wire rack to cool. Turn cake right-side up to continue cooling on the rack.
Meanwhile prepare the cake filling in a saucepan. Mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring mixture to a boil over medium heat and boil for 1-minuted, quickly whisking constantly. Strain through a fine sieve into a bowl, cover and chill for 30-minutes.
Using a serrated knife, cut cooled cake horizontally in half. Carefully remove waxed paper if utilized. Place bottom layer of the cake on a serving platter and spread chilled filling evenly over the cake layer. Top with remaining cake layer and press slightly to center both cake parts over each other.
To prepare chocolate glaze, place sugar, corn syrup and water in a saucepan and bring to a boil over low heat, stirring constantly until the sugar has dissolved. Remove the mixture from heat