Sunday, November 22, 2009

Boston Cream Rum Pie Italian Style Recipe

One of those desserts you just have to love, a delicious rum makes this even better. In our family, rum is used in most Italian pastry creams, so when I made this one and added the rum to make it taste like our traditional filling, this was a keeper for us.

I slathered a little more pastry pudding on the outside( to the left) so you can see the color of this rich delicious filling.

The cake is moist and delicate, the pudding is rich and very creamy. The ganache makes a terrific topping, and this happens to be one of my most favorite type of donuts also. After this cools and the pudding has been refrigerated for at least two hours, then fill the first layer. Top with the second layer and then your ready to add the ganache. I usually freeze one of the two cakes to make at another time as it makes two separate 9 inch cakes.

While the cake is still warm, slice it in half and pick it up gently with a spatula so not to break it apart .

6 tablespoons butter, softened
2 tablespoons flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk

Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans. Sift the flour, cake flour, baking powder and salt together and set aside.

In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.

Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.

Italian Pastry Cream
2 cups whole milk
1 teaspoon white rum or rum flavoring
1 teaspoon vanilla extract
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Filling: In a medium saucepan, heat the milk and vanilla to a boil . In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla. Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and rum extract. Let cool slightly. Chill at least 2 hours


8 ounces semisweet chocolate (I used Lindt)
1 cup heavy cream heat to boiling in the microwave
In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Top with maraschino cherry Store in refrigerator.
+claudia lamascolo Author
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