boston cream pie iii

Ingredients

• Servings: 1
• 2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 3 egg yolks
• filling
• 1 cup milk
• 3 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• chocolate glaze
• 1 (1 ounce) square unsweetened chocolate
• 2 tablespoons butter or margarine
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon hot water
• confectioners' sugar for dusting

Recipe

Cook Time: 1 hr

Ready Time: 3 hrs


• preheat oven to 375 degrees f (190 degrees c). grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. sift together the cake flour, baking powder and salt; set aside.
• in a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. add the flour mixture alternately with 3/4 cup milk. mix only enough to blend thoroughly; do not overmix.
• divide the batter between 2 - 8 inch pans. bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.
• to make the pastry cream filling: in a small saucepan, heat 1 cup milk to the boiling point and remove from heat. in a heatproof mixing bowl, beat 3 egg yolks until smooth. gradually add 1/2 cup sugar and continue beating until pale yellow. beat in 1/4 cup flour. pour the hot milk into the egg yolk mixture in steady stream, beating constantly. when all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. heat, stirring constantly, until thickened. cook 2 minutes more, then remove from the heat. stir in 1 tablespoon butter and 1 teaspoon vanilla. let cool.
• to make the glaze: in the top of a double boiler, melt the chocolate with 2 tablespoons butter. when smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. add 1/2 teaspoon vanilla. beat in a little of the hot water. if the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
• to assemble the cake, spread the cooled pastry cream over one of the cake layers. place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. dust top with confectioners sugar. refrigerate any leftover cake.