MARIA'S BOSTON CREAM PIE
Ingredients:
3 egg whites
1/4 cup sugar
2 1/4 cups sifted cake flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup extra light olive oil
2 egg yolks
1 scant cup whole milk
1 tablespoon Amaretto
1 1/2 teaspoon vanilla
Directions:
Prepare two 9-inch round pans, lined with parchment paper or greased and lightly floured.
Preheat oven to 325 degrees.
Beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar, beating until very stiff peaks form.
Sift together remaining dry ingredients into another bowl. Make a well in the center. Add the oil, egg yolks, milk, Amaretto and vanilla. Beat just until smooth. Pour yolk mixture gradually over beaten egg whites, gently folding in with a spatula, just until blended. Pour batter into prepared pans.
Bake for 30-40 minutes or until top springs back.
CUSTARD FILLING
Ingredients:
2 cups whole milk
2 jumbo eggs
1/3 cup sugar
1/3 cup flour
1 scant teaspoon cornstarch
1 teaspoon Amaretto
Directions:
Combine milk, eggs, sugar, flour and cornstarch in blender. Blend until smooth. Pour mixture into saucepan over medium heat. Stir until thick. When mixture thickens, allow it to boil gently for a minute. Add Amaretto.
CHOCOLATE GLAZE
Ingredients:
4 ounces semisweet mini morsels
3/8 cup heavy (whipping) cream
1 tablespoon dark corn syrup
1 teaspoon Amaretto
Directions:
Place the chocolate in a bowl. In a small saucepan, combine the cream and corn syrup. Cook over medium heat, stirring, until the mixture comes to a gentle boil. Pour the hot mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the Amaretto.
Assembly: Fill cooled cake with cooled custard. Spread a thin layer of custard on the sides of the cake to use as a glue. Stick on lightly toasted, blanched, sliced (not slivered) almonds all around. Spread chocolate glaze on top.
Refrigerate to set glaze, then shave a bit of white chocolate on top.
Put a Maraschino cherry in the middle.
Ingredients:
3 egg whites
1/4 cup sugar
2 1/4 cups sifted cake flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup extra light olive oil
2 egg yolks
1 scant cup whole milk
1 tablespoon Amaretto
1 1/2 teaspoon vanilla
Directions:
Prepare two 9-inch round pans, lined with parchment paper or greased and lightly floured.
Preheat oven to 325 degrees.
Beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar, beating until very stiff peaks form.
Sift together remaining dry ingredients into another bowl. Make a well in the center. Add the oil, egg yolks, milk, Amaretto and vanilla. Beat just until smooth. Pour yolk mixture gradually over beaten egg whites, gently folding in with a spatula, just until blended. Pour batter into prepared pans.
Bake for 30-40 minutes or until top springs back.
CUSTARD FILLING
Ingredients:
2 cups whole milk
2 jumbo eggs
1/3 cup sugar
1/3 cup flour
1 scant teaspoon cornstarch
1 teaspoon Amaretto
Directions:
Combine milk, eggs, sugar, flour and cornstarch in blender. Blend until smooth. Pour mixture into saucepan over medium heat. Stir until thick. When mixture thickens, allow it to boil gently for a minute. Add Amaretto.
CHOCOLATE GLAZE
Ingredients:
4 ounces semisweet mini morsels
3/8 cup heavy (whipping) cream
1 tablespoon dark corn syrup
1 teaspoon Amaretto
Directions:
Place the chocolate in a bowl. In a small saucepan, combine the cream and corn syrup. Cook over medium heat, stirring, until the mixture comes to a gentle boil. Pour the hot mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the Amaretto.
Assembly: Fill cooled cake with cooled custard. Spread a thin layer of custard on the sides of the cake to use as a glue. Stick on lightly toasted, blanched, sliced (not slivered) almonds all around. Spread chocolate glaze on top.
Refrigerate to set glaze, then shave a bit of white chocolate on top.
Put a Maraschino cherry in the middle.