Boston Cream Pie (PR)
INGREDIENTS
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Butter Cake:
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1 ¾ cups cake flour, see substitute below
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½ tsp salt
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2 tsp baking powder
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1/3 cup butter
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1/3 tsp vanilla
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1 cup sugar
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2 egg, separated
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1/2 cup milk, divided
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Butter two 7 or 8 inch layer pans or 12 muffin tins. Preheat oven to 375 degrees F.
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Sift together cake flour, salt and baking powder, set aside. Cream butter thoroughly then add vanilla. Beat in sugar gradually; beat until fluffy. Beat in egg yolks.
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Stir in ½ cup flour mixture. Stir in ¼ cup milk; add ½ cup flour mixture and ¼ cup milk; add remaining flour; beat well.
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Beat egg whites until stands up in soft peaks; fold into batter. Spoon batter into prepared cake pans or muffin tins.
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Bake 20 to 30 minutes. Remove from oven; cool completely.
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Cake Flour Substitute: For every cup of cake flour use ¾ cup all purpose flour plus 2 Tbsp cornstarch.
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Put cake layers together with Rich Cream Filling, see below.
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Dust cake top with confectioners’ sugar or spread with Chocolate Frosting, see below.
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Rich Cream Filling:
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½ cup sugar
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3 Tbsp flour or 1 Tbsp cornstarch
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Small pinch salt
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3/4 cup milk
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1 egg or 2 egg yolks, slightly beaten
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Add flavoring, see variations below
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¼ cup heavy cream
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In small heavy sauce pan put sugar, flour and salt; stir in milk. Cook and stir over low heat until mixture thickens, about 5 minutes or so. Add slightly beaten egg; cook and stir 3 minutes longer. Add flavoring, see variations below; let cool. Beat
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Rich Cream Filling Flavoring variations:
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Banana Cream Filling: Add 1 cup mashed banana pulp that has been forced through strainer and 2 Tbsp lemon juice.
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Caramel Cream Filling: Use 1/2 cup flour added to 1/3 cup caramel syrup
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Chocolate Cream Filling: Increase sugar to 1 cup. Heat milk with 2 oz. unsweetened chocolate. Add splash vanilla with heavy cream.
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Coffee Cream Filling: Flavor to taste with instant coffee granules.
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Chocolate Frosting:
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2 oz. unsweetened chocolate
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1 Tbsp butter
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½ cup milk
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2 cups confectioners’ sugar
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½ tsp vanilla
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In double boiler or heavy sauce pan cook chocolate, butter and milk over low heat until chocolate melts. Stir well. Let stand until luke-warm; stir in confectioners’ sugar and vanilla. Beat until thick enough to spread
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