Real African Dishes: [MC-AllEthnic-Recipes] Gordon's Boston Cream Pie

Wednesday, December 29, 2010

[MC-AllEthnic-Recipes] Gordon's Boston Cream Pie - Yankee/New England

* Exported from MasterCook *

Gordon's Boston Cream Pie

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
3/4 cup unsalted butter -- generous, softened, plus extra for greasing
3 1/4 cups all-purpose flour -- scant, plus extra for dusting
4 teaspoons baking powder
1 pinch fine sea salt
1 1/2 cups superfine sugar
2 teaspoons vanilla extract
4 large eggs -- lightly beaten
1 cup whole milk -- scant
Custard cream filling:
3/4 cup heavy cream -- generous
1/4 cup superfine sugar
1 pinch fine sea salt
5 tablespoons whole milk
1 tablespoon cornstarch
2 large eggs
1 teaspoon rum extract -- or vanilla extract
Chocolate frosting:
3 ounces good quality semi-sweet chocolate -- chopped
2 tablespoons butter
1/4 cup light cream
1/2 cup confectioner's sugar
1 teaspoon vanilla extract

Preheat the oven to 350F. Line two 9-inch cake pans with removable bases, then butter lightly and dust with flour.

Sift the flour, baking powder, and salt together into a large bowl. Beat the butter and sugar together in another large bowl until light and fluffy. Add the vanilla extract, then gradually beat in the eggs. Fold in the flour mixture, alternatively with the milk.

Divide the batter evenly between the prepared pans and gently level the surface with a spatula. Bake for 20 to 30 minutes until a skewer inserted into the center comes out clean. Leave in the pans for 5 minutes or so, to cool slightly, then turn the cakes onto wire racks to cool completely.

For the filling, heat the cream in a heavy saucepan over medium heat until the bubbles begin to form around the edge of the pan. Immediately add the sugar and salt, stirring until dissolved. Take off the heat. In a bowl, whisk the milk with the cornstarch until smooth, then beat in the eggs. Gradually pour this onto the hot cream mixture in a thin stream, whisking constantly. Stir over low heat until the custard is quite thick and smooth, about 5 minutes. Take off the heat and stir in the rum. Let cool completely, stirring occasionally to prevent a skin from forming.

For the frosting, stir the chocolate, butter, and cream in a heavy saucepan over low heat until melted and smooth. Remove from the heat and beat in the confectioner's sugar and vanilla. Let cool, stirring occasionally.

To assemble the cake, spread the cooled filling over one of the cakes and place the other cake on top. Pour the chocolate frosting evenly over the top allowing it to drip slightly down the sides. Cut into slices to serve.

Serves 10 to 12

AuthorNote: Filled with custard - not cream, as the name suggests - this heavenly sandwich cake is topped with a rich chocolate frosting. It was invented in Boston's historic Parker Hotel, where it still features on the restaurant menu. My recipe makes a large cake, ideal for entertaining a crowd, but if you have any leftover it can be kept in the refrigerator and eaten the next day. Make sure the eggs are at room temperature.

Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 577 Calories; 28g Fat (43.2% calories from fat); 9g Protein; 74g Carbohydrate; 1g Dietary Fiber; 185mg Cholesterol; 284mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 4860 1440 0 0 0 0 0 1440 4860 0 0 0 0 0 1353 0 0 0 0