Named the official dessert of Massachusetts in 1996, the beloved pie is actually a pudding cake. This traditional New England recipe comes from the Omni Parker House Hotel.
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Ingredients:
For 10-inch round sponge cake:
7 eggs, separated
8 ounce sugar
1 cup flour
1 ounce melted butter
For pastry cream:
1 tablespoon butter
2 cups milk
2 cups light cream
1/2 cup sugar
3 1/2 tablespoons cornstarch
6 eggs
1 teaspoon dark rum
For chocolate and white icing:
11 ounces white fondant
3 ounces semisweet chocolate, melted
Directions:
Sponge Cake
In two bowls, separate egg yolks and whites. Add half of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a ten-inch greased cake pan. Bake at 350°F (177°C) for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool completely.
Pastry Cream
In a saucepan, bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.
When the cream, milk, and butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with one teaspoon dark rum.
Icing
Warm six ounces of the white fondant over boiling water to approximately 105°F (41°C). Add melted chocolate. Thin to spreading consistency with water.
Warm the remaining white fondant over boiling water to approximately 105°F (41°C). Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
Assembly
Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds.
Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge.
Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds.
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