Boston Cream Pie I So Tasty

Monday, September 23, 2013

Boston Cream Pie I

"A wealthy creamy dessert additionally known as Boston Cream Cake. It is a great mixture of yellow cake, custard and chocolate glaze."

Ingredients :

6 tablespoons butter, softened
2 tablespoons all-motive flour
1 half cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
half cup milk
half of cup light cream
half of cup milk
1/4 cup white sugar
1 pinch salt
four teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
three (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup mild cream
1/2 teaspoon vanilla extract
half of cup confectioners' sugar

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 levels F (190 levels C). Grease and flour nine inch spherical cake pans. Sift the all-motive flour, cake flour, baking powder and salt collectively and set aside.
In a deep bowl cream 6 tablespoons of the butter with three/4 cup sugar until light and fluffy. Beat inside the 2 eggs, one at a time, then beat within the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in three additions, Beating the batter easy after each addition. Divide the batter among the 2 organized pans.
Bake at 375 ranges F (190 degrees C) for 15 minutes or until cakes start to cut back far from the edges of the pans and facilities spring back when lightly touched. Turn the desserts onto twine racks to chill.
To Make The Filling: Combine the half cup light cream with 1/four cup of the milk and cook over medium warmth until bubbles begin to shape round the edge of the pan. Immediately upload 1/four cup of the sugar and the salt, stirring till dissolved. Remove the pan from the warmth.
In a small bowl, integrate 1/four cup of the milk with the cornstarch and whisk to dispose of lumps. Whisk in the 2 eggs. Add the recent cream aggregate in a skinny flow, whisking constantly. Return to the mixture to the saucepan, carry to a boil, and prepare dinner over low warmth, stirring continuously, until the custard thickens and is easy (approximately five mins). Remove from warmness and stir in the half teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and a couple of tablespoons butter until they're absolutely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a skinny steady flow. When aggregate is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the half teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second one cake on top. Pour the chocolate frosting flippantly over the pinnacle allowing it to spill down the edges.

Notes :

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