December 18, 2008

• Boston Cream Cake (For Heidenkind)

  Ingredients
  Cream filling:
  1 tablespoon butter
  2 cups milk
  2 cups light cream
  1/2 cup sugar
  3 1/2 tablespoons cornstarch
  6 eggs (3 whole eggs, and 3 yolks; conserve the whites of three of the eggs for the cake)
  1 teaspoon dark rum (I use rum extract but you can use actual rum if you want)
  
  Cake:
  2 cups flour
  1 1/2 cups sugar
  1 teaspoon baking soda
  1 teaspoon baking powder
  1/2 teaspoon salt
  1/4 cup soft butter
  1/4 cup shortening
  1 1/2 teaspoon vanilla
  1 1/4 cup sour milk (add a teaspoon lemon juice or vinegar per cup of milk and let sit for an hour to make sour milk)
  4 egg whites (use saved whites from filling and then you’ll only end up wasting one yolk)
  
  Frosting:
  1 cup heavy cream
  1 12 oz bag of semisweet chocolate chips
  
  Filling: In a large pan, heat butter, milk, and cream to just below a boil. While the mixture is cooking, whisk sugar, cornstarch, and eggs in a large bowl. Whip until “ribbons” form (I’ve never actually seen anything that could be described as ribbons… whip for about 3 minutes). When the butter cream mixture reaches the boiling point, slowly whisk in the sugar-egg mixture and cook to boiling, stirring constantly. Boil for one minute. (This is basically an egg custard and it will expand as it cooks, so make sure your pot is relatively large!) Pour into a bowl and cover the surface with plastic wrap to prevent crusting. Chill overnight if possible. When thoroughly chilled, whisk in rum flavoring and to smooth out texture.
  
  Cake: Combine flour, sugar, soda, baking powder, and salt in a large mixing bowl. Add butter, shortening, vanilla, and sour milk. Blend on low speed for 30 seconds, then on medium for 2 minutes. Add egg whites and beat for 2 more minutes. Pour into two round cake pans. (Making two small cakes is easier than cutting a large one in half!) Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes and remove from pans.
  
  Let cool completely before constructing cake. You can bake the cakes directly after making the filling and let the cake cool in the fridge over night too. Lay the cakes between wax paper and all you will need to do when you are ready to construct the cake is peel the paper off.
  
  Frosting: In a small sauce pot, add cream and bring to a boil on medium heat. Reduce heat and add chocolate. Whisk until the chocolate is completely melted and set aside.
  
  Construct your cake and pour the frosting over the top. You may have some custard left at the end. You may also have some frosting. Whisk them together and you’ll have chocolate pudding! lol Refrigerate your cake for at least 40 minutes before serving to set frosting. Serve at room temperature.
  
  If you made the cake as the original recipe directed, you’d be using 10 eggs! My way is a little bit more complicated, but you use 3 less eggs. So economically and healthwise, my recipe is probably moderately better. heh It’s still a pretty decadent recipe though.

  
  
  

  ---

  
  

  December 18th
  

  
  

  This is the second day of Saturnalia in honor of the Golden Age of Saturn and Ops.
  
  
  

  ---

  
  The Four Brothers Ziemassvetki are honored in Latvia as gift bearing heralds of the solstice god, Diev. Houses are beautifully decorated, and different foods are laid out for the feast lasting four days.
  
  
  

  ---

  
  Seth went Forth on the 3rd day of Mechir.

  
  
  

  ---

  • 11:30 am
  • 4 Comments