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Boston Cream Pie

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Boston Cream Pie
Gourmet Archives

Cake:
3/4 cup unsalted butter, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Custard:
3 tablespoons cornstarch
1/3 cup sugar
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter

Glaze:
6 ounces fine quality bittersweet chocolate, broken into pieces
3 tablespoons water
2 tablespoons unsalted butter
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt

Seasonal fruit and blossoms for garnish

 Make the cake:  Preheat oven to 350 degrees F. Butter and flour a 9 1/2-inch springform pan. In a bowl with electric mixer cream together butter, sugar and vanilla until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Into another bowl sift together flour,
baking powder, salt, beat mixture into butter mixture in batches alternately with milk, beginning and ending with dry ingredients. Pour batter into prepared springform pan and bake cake 50 to 55 minutes. Let cake cool
in pan on a rack.
Make the custard:  In a saucepan whisk together cornstarch, sugar, milk, add the eggs, cream and salt. Scrape the seeds from the vanilla bean, reserving pod for another use, add them to cream mixture and bring custard to boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes. Remove pan from heat and whisk in the butter. Let custard cool completely, whisking occasionally.
Make the glaze:  In a metal bowl set over saucepan of barely simmering water melt the chocolate with the water, butter, corn syrup and salt, stirring until glaze is smooth. Remove bowl from pan. Remove cake from pan,
halve it horizontally with a long serrated knife. Arrange the bottom half, cut side up, on a plate. Top the bottom half with the custard, spreading custard to the edge, put the remaining cake half, cut side down, on the custard.
Pour the glaze on top of it, spreading glaze to the edge and letting it drip down the side. Garnish with fruit and blossoms.
 

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