Boston Cream Pie by janiebakes

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Boston Cream Pie
Submitted by janiebakes on April 10, 2007 at 7:32 pm

DESCRIPTION
boston cream pie

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is my father in laws favorite cake and I bake him one every birthday. It is a little involved because you need a cake, some pastry cream and the chocolate glaze. I usually bake the cake and make the pastry cream the day before. Wrap the cake in platic wrap and store at room temperature. Make the pastry cream, let cool until lukewarm, stirring occasionally to keep a skin from forming. Place a piece of plastic wrap directly on top of the pastry cream and refrigerate. Stir gently before using.

Boston Cream Pie
( Four egg cake)

2 2/3cups cake flour (sift before measuring)
2 1/4 tsp double acting baking powder
1 cup unsalted butter
2 cups sugar
1 1/2 tsp vanilla extract
1 cup milk
4 eggs seperated

Have all ingredients at room temp. Cream the butter until soft and add the sugar 1 TBL at a time. Beat in the egg yolks one at a time. Add the vanilla. Sift the flour and baking soda together. Add one third of the flour mixture to the butter/eggs. Add half of the milk. Add one third of the flour, add the other 1/2 cup of milk. Add the last third of the flour. Do not over mix. Beat the egg whites until stiff but not dry. Fold into batter. Divide into 3 9 inch cake pans and bake at 350 degrees for about 30 minutes.
Because I make this cake for a gift I take the time to sift the flour once before measuring and twice with the baking soda. A stand mixer is a real help for creaming the butter and sugar and egg yolks. Unless your kitchen is very warm, it is hard to overbeat the butter and sugar. Once you add the flour though, mix as little as you can get away with. Don't forget to scrape the bottom of the mixing bowl between additions. And don't overbake, you don't want a crisp crust.

Pastry Cream
1/2 cup sugar
1/4 cup flour
2 eggs plus two egg yolks
1 1/2 cups milk or half and half
1 tsp vanilla

Mix the sugar and flour together. Gradually wisk in the milk. Wisk until there are no lumps. Beat the eggs and egg yolks together and wisk into the milk mixture. Heat over a double boiler or low heat stirring all the time until the mixture thickens. Remove from heat add vanilla. Stir to release steam and keep from crusting. Cool completely before using.

Chocolate Glaze
1 Tbl butter
4 oz semisweet or bittersweet chocolate
6 tbl cream
1 1/2 cups confectioner's sugar

Melt the butter and chocolate together. Add cream and beat well. Sift in sugar and mix till smooth.

OK! Put one layer of cake on a plate. Spread pastry cream, top with another layer of cake. You can stop here and do something else with the 3rd cake layer or put on some more pastry cream and top with the last cake layer. Spread the chocolate icing on the top layer only, letting a little dribble down the side of the cake. Enjoy

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