Boston Cream Pie #2

By carvalhohm

Ingredients

• (for 1 10-inch pan):
• 10-inch 10-inch One 10-inch round sponge cake
• Pastry cream
• 4 4 4 oz. toasted almonds
• Chocolate icing
• 7 7 7 eggs, separated
• 8 8 8 oz. sugar
• 1 1 1 cup flour
• 1 1 1 oz. melted butter

Details

Adapted from bites.today.com

Preparation

Step 1

In two bowls, separate egg yolks and whites. Add ½ of sugar to each bowl. Beat both until peaked. When stiff, fold whites into yolk mixture.

Gradually add flour, mixing with wooden spatula. Mix in butter. Pour this mixture into 10 inch greased cake pan.

Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

+Pastry cream:+

1 tbsp. butter
2 cups milk
2 cups light cream
½ cup sugar
3 ½ tbsp. cornstarch
6 eggs
1 tsp. dark rum

Bring to boil in saucepan butter, milk and light cream. While this mixture is cooking, combine sugar, cornstarch and eggs in bowl and whip until ribbons form.

When cream, milk, butter mixture reaches boiling point, whisk in egg mixture and cook to boiling. Boil for one minute. Pour into bowl and cover surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.

+Chocolate icing:+

6 oz. semi-sweet chocolate, melted
2 oz. warm water

Melt the chocolate. Combine with warm water

+White icing:+
1 cup confectioner’s sugar
1 tsp. corn syrup
1 tsp. water

Combine ingredients and warm to approximately 105 degrees. Adjust consistency with water. It should flow freely from pastry bag.

+Assembly procedures:+
Level sponge cake off at top using slicing knife. Cut cake into two layers.

Spread flavored pastry cream over one layer. Top with second cake layer. Reserve small amount of pastry cream to spread on sides to adhere to almonds.

Top cake with chocolate icing as described.

Spread sides of cake with thin coating of reserved pastry cream. Press on toasted almonds.