Maria Arsenault's Boston Cream Pie
Recipe By: Maria Arsenault (Boston Globe, April 27, 2005)

FOR THE CAKE:
solid vegetable shortening -- for the pan
flour -- for sprinkling
2 whole eggs -- separated, plus
1 egg white
3/4 cup sugar
2 1/4 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup extra light olive oil
1 scant cup whole milk
1 Tablespoon amaretto liqueur
1 1/2 teaspoons vanilla extract

FOR THE CUSTARD:
2 cups whole milk
2 eggs
1/3 cup sugar
1/3 cup flour
1 teaspoon cornstarch -- scant
1 teaspoon amaretto liqueur

FOR THE GLAZE AND GARNISH:
4 ounces mini semisweet chocolate chips
6 Tablespoons heavy cream
1 Tablespoon dark corn syrup
1 teaspoon amaretto liqueur
1 cup sliced blanched almonds -- lightly toasted
2 Tablespoons shaved white chocolate
1 maraschino cherry

FOR THE CAKE:
Set the oven at 325 degrees. Grease 2 9-inch round cake pans. Sprinkle them with flour, tapping out the excess.

In an electric mixer, beat the 3 egg whites until they form soft peaks. Gradually add 1/4 cup of the sugar, beating until very stiff peaks form.
Transfer to another bowl (unless you have a second mixer bowl.)

In the bowl of an electric mixer, sift together the remaining 1/2 cup sugar, cake flour, baking powder, and salt. Make a well in the center. Add the
oil, egg yolks, milk, Amaretto, and vanilla. On medium speed, beat just until smooth.

Pour the yolk mixture gradually over the whites, gently folding them together with a spatula, just until blended. Pour the batter into the pans. Bake
for 30 to 40 minutes or until a toothpick inserted into the cake comes away clean. Take care not to overbake.

Cool the cakes in pan for 15 minutes, then invert them onto wire racks and cool completely.

FOR THE CUSTARD:
In a blender, combine the milk, eggs, sugar, flour, and cornstarch. Blend until smooth.

Pour the mixture into saucepan and cook over medium heat, stirring constantly, for 5 to 7 minutes or until smooth. When the custard thickens, bring it
to a gentle simmer. Cook, stirring constantly, for 1 minute, then remove it from the heat. Stir in the Amaretto. The consistency should be like a
pudding; it will thicken as it cools. Cool to room temperature, then cover and refrigerate until cold.

FOR THE GLAZE AND GARNISH:
In a medium bowl, place the chocolate.

In a saucepan, combine the cream and corn syrup. Cook over medium heat, stirring, until the mixture comes to a gentle boil. Pour the mixture over the
chocolate and let it stand for 30 seconds to melt the chocolate. Whisk gently until smooth. Stir in the Amaretto.

On a cake platter, place one layer upside down. Reserve 3/4 cup of custard. Spread the remaining custard on top of the cake. Gently place the second
layer right side up on top. Spread a thin layer of custard on the sides of the cake. Press almonds on the sides.

Pour the chocolate glaze on top of cake, spreading it to cover the surface.

Refrigerate the cake to set glaze. Sprinkle the top with white chocolate and place the cherry in the center.

http://www.terryanddave.com/Terry

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