|What is the Boston Cream Pie?
Okay! Okay! Now I know this is not the Boston Cream Pie to which I think
most of you are familiar, but… but, “What is a Boston Cream Pie?”
Brief History of the Boston Cream Pie
The origin of the
Boston Cream Pie, like many things is somewhat sketchy and uncertain. Some such
as the Joy of Baking.com by Stephanie Jaworski, speculate, that the Boston
Cream Pie may have originated with in Colonial America because there were very
few cake pans. They used pie pans to make what was known as “Pudding Cake
Pies.” Linda Stradely of What’s Cooking America.net notes that the Colonial New
England and Pennsylvania Dutch who made them in the mid-Nineteen Century in the
same manner. Now of these cakes/pies have frosting on top. It has even been
noted that a similar cake with raspberry jam filling was called the “Mrs.
Washington Pie.” (I wonder whether this Mrs. Washington may have been Martha!)
Now for this recipe.
|Baking and Assembly
For the Cake:
Preheat oven to 350°F. Grease an 8- or 9-inch round cake pan or an 8-inch square cake pan. Line with fitted parchment paper and grease and flour entire pan.
Sift together cake flour, baking soda, and salt; set aside. In a medium bowl, cream butter and sugar until light in color. One at a time, beat in eggs until just well blended. Beat in lemon juice, extract, and zest. To butter/sugar/egg/lemon mixture, starting with the flour mixture on low speed, alternately add the buttermilk and flour mixture, ending with the flour mixture. Blend only until all ingredients are just well blended.
Bake for 25 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
When done, let cool in pan for about 15 minutes, then turn out onto wire rack to complete cooling.
For the Lemon Curd Filling:
In a non-reactive sauce pan, with a wire whisk, combine and blend lemon juice, lemon zest, sugar, and corn starch until cornstarch dissolves. Over medium-low heat, constantly beat mixture until it boils and begins to thicken. Reduce to its lowest point. In a small bowl, with the whisk, beat egg. To the egg, temper the egg by pouring over small amount of the thicken lemon mixture while constantly and vigorously whisking. When well blended, return to pan. Whisk in butter until thoroughly incorporated. Strain with a fine mesh strainer into a medium bowl and allow to cool to room temperature.
For the Frosting:
In a medium bowl, cream together cream cheese and butter. Beat in confectioners’ sugar. Blend in extract and ½ teaspoon lemon juice. Take 1/3 of frosting in a separate bowl and add food coloring. To the remaining 2/3 frosting add remaining ½ teaspoon of lemon juice if necessary.
For the Assembly:
Split cake. Fill bottom half with Lemon Curd Filling. Stack with second half and frost the top with 2/3 portion of the Lemon Frosting. With the remaining 2/3 colored portion of the Lemon Frosting, fill into a piping bag or small storage bag (If using a storage bag, seal and snip a small corner, just enough to allow frosting to ooze through.). With the bag, line out concentric circles from the edge, to the center of the cake. With a toothpick, alternating form the edge to the center, draw radial lines.
Slice and garnish with lemon slices.
*Note: If you don’t have cake flour, add 1 tablespoon of corn starch to 1 cup of bleached all-purpose flour before sifting.
Variations: Use any citrus fruit. If making an orange cake, consider orange marmalade infusions.
Special note: Try using a lemon curd infused pastry cream, mousse, or custard and developing a lemon fondant.