Boston Cream Pie

For the cream filling:
1. Beat the egg yolks in the top of a double boiler (with simmering water in the bottom) then stir in flour, cornstarch, sugar, milk and butter.
2. Cook over the simmering water for about 20 minutes, until thick, stirring constantly. Remove from heat.
3. Chill mixture.
4. In a large bowl whip the cream with the vanilla until stiff peaks form. Then fold it into the chilled custard mixture. Refrigerate until ready to use.

For the sponge cake:
1. Preheat oven to 325 F.
2. Separate the eggs: yolks into a large bowl, whites into a smaller one.
3. Beat the yolks for 5 minutes then gradually add cold water and beat 1 more minute.
4. Add sugar gradually and beat 3 more minutes.
5. Stir in vanilla and lemon zest.
6. In another bowl, mix together flour, baking powder and salt with a fork. Add it into the yolk mixture in thirds, folding it in.
7. With a clean bowl and beaters, beat the egg whites with the cream of tartar until they form soft peaks. Fold it into the batter mixture.
8. Spread the cake mixture into two un-greased 8″ springform cake pans. Bake for 15-20 minutes, until golden and cakes spring back to the touch. Remove from oven.
9. Cool cakes upside down. Then run a sharp knife around the outside edge and remove cakes from the pans. Refrigerate.
10. When ready to frost (when cream and cake are chilled), make the chocolate icing.

For the chocolate icing:
1. Melt the chocolate in the top of a double boiler (with simmering water in the bottom). Once melted, remove from heat.
2. Beat in sugar and water at once.
3. Beat in cream, 1 tablespoon at a time, then mix in the vanilla.

For the almonds:
1. In a heavy-bottomed frying pan over medium heat, toast the sliced almonds, stirring often until golden brown. Set aside and cool.

For the assembly:
1. Put one cake layer onto your platter with the flat side facing up. Put the cream filling between the cake layers. Spread a thin later on the sides of the cake as well.
2. Gently press the almonds onto the sides of the cake.
3. Spread the chocolate over the top, allowing some to dribble over the edges.
4. Keep the cake refrigerated until ready to serve!

This recipe is adapted from a recipe in Susan Branch’s Sweets to the Sweet: A Keepsake Book from the Heart of the Home. I changed the chocolate icing recipe to omit the raw egg yolk. I don’t want to risk food poisoning my guests!