Grandmother Block’s Very Impressive Boston Cream Pie

Cake

7 egg whites
4 egg yolks (reserve extras)
6 Tbsp sugar
6 Tbsp flour

Filling

5 egg yolks
5 Tbsp sugar
3 Tbsp flour
2 C milk

Topping

powdered sugar
OR
1/2 batch of Pam Dozier’s Chocolate Frosting

Preheat oven to 400°F.

Butter and flour an 8×8“ pan. Beat egg whites, slowly adding sugar, until stiff. Add 4 yolks and continue beating until very light. Sift in the flour and fold gently. Beat until combined. Pour into pan and bake 15-20 minutes, or until a knife inserted in the center comes out clean. Cool completely. Remove a 7x7x1¼” section from the center of the top of the cake.

Using three reserved egg yolks from the sponge cake, add two more for a total of five egg yolks. Beat egg yolks with sugar and flour. Slowly add milk. Cook over medium low heat, stirring constantly, until thick. Remove from heat and add one teaspoon of vanilla. Pour filling into the cake. Replace the top. Refrigerate until cool. Dust with powdered sugar before serving or frost with 1/2 batch of Pam Dozier’s chocolate frosting.

Yields: 6-8 servings

Time to make: 2+ hours

Source: Kathy Hoffman

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Published in: on November 2, 2009 at 4:22 am  Leave a Comment  
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