Boston Cream Pie

Ingredients

• 4 cups pastry cream (recipe follows)
• 7 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 2 tablespoons butter, melted, plus butter for greasing the pan
• 6 ounces semi-sweet chocolate
• 1 cup confectioners’ sugar
• 1 teaspoon light corn syrup
• ½ cup sliced almonds, toasted

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    678 calories; 48 grams fat; 27 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 44 grams sugars; 9 grams protein; 266 milligrams cholesterol; 89 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

1 10-inch cake, 10 servings

Preparation

1. Prepare and chill pastry cream.
2. Preheat oven to 350 degrees.
3. In two mixing bowls, separate the egg yolks and whites. Add 1/2 cup sugar to each bowl. Beat the egg whites until moderately stiff, but not dry. Beat the yolks at high speed until light yellow and thick, about 3 minutes. Fold one third of the egg whites into the yolks, then fold in the remaining whites. Gradually add the flour, folding in with a spatula. Fold in the melted butter.
4. Pour the batter into a 10-inch greased springform pan. Bake for about 25 minutes, or until the surface is golden and the center is dry when tested with a toothpick. Remove from the oven and cool thoroughly.
5. Combine the chocolate with 2 tablespoons of water, and melt in a microwave oven or double boiler. Reserve. Using a long serrated knife, level the top of the cake and slice into two layers of equal thickness. Reserve 1 1/2 cups of the pastry cream for the sides of the cake, and spread the remaining cream on one layer. Top with the second layer.
6. Top the cake with the chocolate mixture. Combine confectioners’ sugar, corn syrup and 1 tablespoon of water. Mix well. Place in a piping bag with a 1/8-inch tip. Pipe spiral lines starting from the center of the cake. Score lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread the sides of the cake with a thin layer of pastry cream, and press toasted almonds into the cream.