Boston Cream Pie

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Ingredients


1 lb cake flour

12 oz. sugar

pinch salt

1/2 oz baking powder

5 eggs

4 oz. yolks

2 oz vanilla

2 oz. water

8 oz oil

1 pt egg whites

6 oz sugar

pinch cream of tartar



Pastry Cream

16 oz milk

4 oz sugar

pinch of salt

3/4 oz corn starch

3 eggs

vanilla

1 oz butter


Ganache

12 oz. chocolate chips

12 oz heavy cream

Vanilla

Heat cream until boiling.

Add chips and stir on first speed until thoroughly mixed. Add vanilla.

Let cool

Assemble

Either split one cake or use 2. Depending on how many people.

Spread pastry cream between layers. Top cake with ganache. Just the top. Keep refridgerated until ready to serve.


Directions
Cake
Blend dry ingredients in mixer at first speed
Add 1/2 the eggs and all of the yolks and water and vanilla.
Gradually add rest of eggs.
Slowly add oil.
Remove from mixer and put mix in large bowl. Clean bowl and whip whites. Add cream of tartar and whip at high speed. Slowly add sugar and whip til almost stiff peaks.
Take 1/3 of the meringue and stir into batter. Fold remaining ingredients until uniform.
Bake in 10 inch pans at 310 until done.
Pastry Cream
Put 1/2 the milk and 1/2 the sugar in heavy bottomed pot and heat.
In a seperate bowl, add corn starch, rest of milk and rest of sugar. Beat in eggs with wire whip.. Add vanilla.
Bring milk and sugar to boil and add egg mixture.
Stir constantly and cook at medium high until mixture bubbles. It will be quite thick. Remove from pot and put in bowl. Add butter and stir until mixed..Cover and refridgerate.
Ganache
Heat cream until boiling.
Add chips and stir on first speed until thoroughly mixed. Add vanilla.
Let cool
Assemble
Either split one cake or use 2. Depending on how many people.
Spread pastry cream between layers. Top cake with ganache. Just the top. Keep refridgerated until ready to serve.