Washington Cream Pie

By michaelmeiner

Ingredients

• CAKE
• 3 large eggs
• 1 cup (7 ounces) sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 Tablespoon melted butter
• 2 Tablespoons milk
• 1 1/2 cups (6 1/4 ounces) unbleached flour
• FILLING
• 1 package instant vanilla pudding mix
• 1 cup milk
• 1 cup heavy or light cream
• 2 teaspoons vanilla
• 1/4 teaspoon almond extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Lightly grease two 8" round pans. Line with parchment and grease the parchment.

Beat the eggs and sugar at high speed for about 3 minutes, till golden and creamy looking. Beat in baking powder, salt, vanilla and almond extract. Heat the butter and milk until the milk is steaming; Stir into the batter till thoroughly combined, then stir in the flour. Stir until combined.

Spoon the batter into the pans. Bake for 25 minutes, until very light brown on top. Cook in pan for 10 minutes and then turn onto rack to cool.

For the filling: Prepare pudding mix according the directions on the package using milk/cream. Add vanilla and almond extracts. Set aside, or refrigerate if not using immediately.

When the cakes are entirely cool, split each one in half around the equator, to make four 8" layers. Place one layer on a serving plate, cut side up. Spread with 1/3 of the filling. Place another layer atop the filling, and spread with half the remaining filling. Top with a third layer, and spread with the remaining filling. Top with the final layer, smooth (not cut) side up. Gently press down on the cake to settle it, and help spread the filling right to the edges.

Wrap plastic wrap around the circumference of the cake, folding it across the top as well, so the cake is completely enclosed in wrap. Refrigerate overnight, or for up to 2 days.

Before serving, sift with heavy layer of confectioner's sugar.