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Boston Cream Pie Recipe

Die-hard sports fans know how painful it can be when their team loses a game. (Just imagine how the players feel!) But the nature of sports is such that in a game where a tied finish is not an option (e.g. the Stanley Cup final last night!), only one team can emerge victorious. When you've had your heart set on being crowned the ultimate winner after a grueling regular season and a hard-fought play-off season, losing is especially painful. Vancouver Canucks fans are probably feeling some pain today. My condolences to the team and its legion of faithful fans. Lucky for me, this time around I came out a "winner". Well, only because I switched allegiance to the Bruins during the play-offs after the Canucks crushed the Stanley Cup dreams of the favoured team in my house, the once mighty Black Hawks. For those here in Canada who were hoping to see a Canadian team come out on top, if it's any consolation, 16 of the 22 players on the Stanley Cup champion Bruins team are Canadians. Barely half of the members of the Canucks team are Canadians. While that might not ease the anguish of losing, it is an interesting stat! If you want to celebrate the winning of the Stanley Cup in a gustatory fashion and Bostonian-style, you could indulge in a bowl of clam chowder or baked beans, or a plate of crab cakes, lobsters or clams. Or, I suppose you could head on down to the local Boston Pizza although this chain originated in Edmonton, Alberta! I'm choosing instead to bake a cake. A cake intriguingly named Boston Cream Pie.

Boston Cream Pie Recipe

Boston Cream Pie is a two-layer sponge or butter cake with a vanilla custard or pastry cream filling and a chocolate glaze. Although it is called a pie, in fact it's a cake. How did the name originate? There are a few theories, one being that at the time the recipe was created, pie tins were much more available than cake tins. In 1855, a New York newspaper published a recipe for a Pudding Pie Cake which was similar to today's Boston Cream Pie desert except it had a powdered sugar topping. Meanwhile, French chef M. Sanzian, who worked at Parker House Restaurant in Boston, created a pudding/cake combination called Parker House Chocolate Pie. The recipe was similar to the recipe printed in the New York newspaper except it had a chocolate glaze instead of a powdered sugar topping. Today this recipe is known as Boston Cream Pie. In 1996, the Boston Cream Pie was declared the official dessert of Massachusetts. Sounds like a worthy dessert for a celebration! Boston Cream Pie (Makes 6 to 8 servings) 1 cup all-purpose flour 1 tsp baking powder 1/2 tsp salt 3 eggs 1 cup sugar 1 tbsp lemon juice 1/3 cup hot milk Stir together flour, baking powder and salt; set aside. Line the bottom of a 9-inch round cake pan with parchment or waxed paper. Do not grease. Beat eggs at high speed in a medium mixer bowl until thick and light-coloured, about 5 minutes. Gradually add sugar. Continue to beat until light and fluffy. Add lemon juice. Stir in flour mixture until well blended. Add hot milk all at once and mix together quickly. Spread batter in prepared cake pan. Bake in a preheated 375ºF oven until cake is firm to the touch, about 25 minutes. Cool in the pan on a wire rack. When cake is cool, loosen sides by running a knife around the inside of the cake pan. Remove cake from the pan; remove parchment paper. Split cake in half. Spread Vanilla Cream Filling (recipe follows) on bottom half. Place cake top on filling. Spread Chocolate Glaze (recipe follows) over top of cake. Refrigerate until serving time. Vanilla Cream Filling 1/3 cup sugar 1/3 cup all-purpose flour 1-1/2 cups milk 1 egg, whisked 1 tsp vanilla Stir together sugar and flour in a medium saucepan. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Add a small amount of hot mixture to egg; stir warmed egg into hot mixture. Cook for one more minute, stirring constantly. Remove from heat. Stir in vanilla. Cover top of filling with waxed paper and let cool completely. Chocolate Glaze 2 tbsp butter or margarine 1 square (28 g) unsweetened chocolate 2 tbsp milk 1/2 tsp vanilla 1 cup sifted icing sugar Place butter and chocolate over low heat in a small saucepan until melted. Remove from heat. Add milk and vanilla. Stir in icing sugar; beat until smooth. If needed, add a few drops of warm water to thin glaze.

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