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Print this Recipe    Boston Cream 11

Boston Cream Pie
Makes 8 Servings

3 large eggs, separated
1 teaspoon vanilla extract
1/2 cup granulated sugar
pinch of salt
3/4 cup cake flour

1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 cups milk
6 large egg yolks
2 teaspoons vanilla extract
Pinch of salt

1/2 cup granulated sugar
3 teaspoons light corn syrup
2 Tablespoons water
4 ounces (4 Squares) semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. Grease a 9-inch round cake pan. Line
with waxed paper.

Beat together egg yolks and vanilla at medium speed until blended.
Beat in half of the sugar until very thick and pale. Using clean,
dry beaters, beat together egg whites and salt at medium speed
until very soft peaks form. Gradually beat in remaining sugar
until stiff, but not dry, peaks form. Fold yolk mixture into egg
whites. Sift flour over mixture; fold in gently. Do not overmix.
Pour batter into prepared pan. Bake cake until top springs back
when lightly pressed. (about 25 minutes.) Loosen cake by running
a metal spatula around sides of pan. Invert cake onto a wire rack.
Remove pan, leaving waxed paper on cake. Turn cake right side up.
Cool completely on rack.

In a saucepan, mix together sugar and flour. Gradually whisk in
milk, then egg yolks, vanilla and salt. Bring to a boil over medium
heat; boil for 1 minute, whisking constantly. Strain through a
fine sieve or cheesecloth into a bowl. Press plastic wrap on
surface. Chill for 30 minutes.

Using a serrated knife, cut cake horizontally in half. Carefully
remove waxed paper. Place bottom layer on a serving plate. Spread
evenly with filling. Top with remaining cake layer.

In a saucepan, bring sugar, corn syrup and water to a boil over
low heat, stirring constantly, until sugar has dissolved. Remove
from heat. Add chocolate; let stand for 1 minute. Whisk until
smooth. Gradually pour glaze over cake, allowing it to drip down
sides. Let stand until glaze sets.


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