Boston Cream Pie

By DWatkins23

Ingredients

• Filling:
• 3 large eggs separated
• 1 t vanilla
• 1/2 c sugar
• pinch of salt
• 3/4 c cake flour
• 1/2 c sugar
• 1/4 c all-purpose flour
• 1 1/4 c milk
• 6 large egg yolks
• 2 t vanilla
• pinch of Salt
• Glaze:
• 1/3 c granulated Sugar
• 3 t light corn syrup
• 2 T water
• 4 oz Semisweet Chocolate coarsely chopped

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 350. Grease a 9' round cake pan line w/ waxed paper
Beat together egg yolks and vanilla at medium speed until blended beat in half of sugar until very thick and pale.
Using clean beaters, beat egg whites and pinch of salt 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. 25 minutes. Loosen cake by running a metal spatula around sides of pan. invert on a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool Completely on rack.
Meanwhile prepare filling. 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 seive 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.
To prepare glaze, 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.