Boston Cream Pie I Popular Recipes

Monday, June 28, 2010

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Boston Cream Pie I

"A wealthy creamy dessert also referred to as Boston Cream Cake. It is a tremendous mixture of yellow cake, custard and chocolate glaze."

Ingredients :

6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 half cups cake flour
2 teaspoons baking powder
1/four teaspoon salt
3/four cup white sugar
2 eggs
1 teaspoon vanilla extract
half of cup milk
half of cup mild cream
half of cup milk
1/four cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
1/2 teaspoon vanilla extract
3 (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 stages F (one hundred ninety levels C). Grease and flour nine inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with three/4 cup sugar till mild and fluffy. Beat within the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour combination alternately with the half cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter among the two prepared pans.
Bake at 375 ranges F (190 stages C) for 15 minutes or until desserts begin to reduce far from the sides of the pans and facilities spring again when gently touched. Turn the cakes onto twine racks to cool.
To Make The Filling: Combine the half of cup mild cream with 1/4 cup of the milk and cook over medium warmth until bubbles begin to form around the edge of the pan. Immediately add 1/four cup of the sugar and the salt, stirring till dissolved. Remove the pan from the warmth.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to cast off lumps. Whisk within the 2 eggs. Add the hot cream combination in a skinny move, whisking continuously. Return to the aggregate to the saucepan, deliver to a boil, and cook over low warmness, stirring constantly, until the custard thickens and is easy (approximately five mins). Remove from warmth and stir inside 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 portions and a couple of tablespoons butter till they may be absolutely melted. Remove from the heat and, stirring constantly, upload the 1/four cup light cream in a thin regular circulate. When mixture is clean, stir inside the confectioners' sugar and beat vigorously. Stir in the half teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled desserts and area the second one cake on pinnacle. Pour the chocolate frosting flippantly over the pinnacle allowing it to spill down the sides.

Notes :

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