Boston Cream Pie I So Tasty

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Boston Cream Pie I

"A rich creamy dessert also called Boston Cream Cake. It is a splendid mixture of yellow cake, custard and chocolate glaze."

Ingredients :

6 tablespoons butter, softened
2 tablespoons all-cause flour
1 half cups cake flour
2 teaspoons baking powder
1/four teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
half of cup milk
1/2 cup light cream
half of cup milk
1/4 cup white sugar
1 pinch salt
four teaspoons cornstarch
2 eggs
half teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1/4 cup light cream
half of teaspoon vanilla extract
half cup confectioners' sugar

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 375 ranges F (a hundred ninety stages C). Grease and flour two 9 inch spherical cake pans. Sift the all-purpose flour, cake flour, baking powder and salt collectively and set aside.
In a deep bowl cream 6 tablespoons of the butter with three/four cup sugar till light and fluffy. Beat within the 2 eggs, separately, then beat within the 1 teaspoon vanilla extract. Add the flour aggregate alternately with the half of cup of the milk in 3 additions, Beating the batter smooth after every addition. Divide the batter between the two prepared pans.
Bake at 375 stages F (190 tiers C) for 15 minutes or until cakes start to shrink faraway from the sides of the pans and facilities spring returned whilst lightly touched. Turn the cakes onto twine racks to chill.
To Make The Filling: Combine the 1/2 cup mild cream with 1/4 cup of the milk and cook dinner over medium warmth till bubbles start to form around the threshold of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the warmth.
In a small bowl, combine 1/four cup of the milk with the cornstarch and whisk to get rid of lumps. Whisk in the 2 eggs. Add the new cream combination in a thin flow, whisking continuously. Return to the combination to the saucepan, carry to a boil, and cook dinner over low heat, stirring continuously, till the custard thickens and is easy (approximately five minutes). Remove from warmth and stir in the half teaspoon vanilla and allow to chill to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low warmth, stir the chocolate pieces and a couple of tablespoons butter till they are completely melted. Remove from the warmth and, stirring continuously, upload the 1/4 cup light cream in a thin constant flow. When combination is smooth, stir in the confectioners' sugar and beat vigorously. Stir inside the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled desserts and area the second cake on top. Pour the chocolate frosting calmly over the pinnacle permitting it to spill down the sides.

Notes :

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