Boston Cream Pie hits Topeka...

for a birthday bash.
My great niece, Cassidy,  turned 18 in November. We had a delayed celebration this week. I made Boston Cream Pie.

Here is the recipe:

Boston Cream Pie

Photo: Boston Cream Pie Recipe Total Time:

2 hr 0 min

Prep

1 hr 15 min

Cook

45 min

Yield:

8 to 10 servings

For the cake:

• Unsalted butter, for the pan
• 1 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 1 cup sugar
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 1/2 teaspoons vanilla extract

For the pudding:

• 1 1/2 cups whole milk
• 2 teaspoons vanilla extract
• 2 large eggs plus 4 egg yolks
• 1/2 cup sugar
• 1/4 cup cornstarch
• Pinch of salt

For the glaze:

• 4 ounces semisweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan.

Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl.

Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely.

Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture.

Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours.

Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife.

Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently.

Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving.

Quote of the day: How old would you be, if you didn't know how old you are? Satchel Paige