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one 23 cm cake (9 in) (175° C)
(4) eggs
(2 deciliters) sugar
(2 deciliters) flour¹
(1.5 teaspoons) baking powder
Whip sugar and eggs. Mix in the dry ingredients. Bake. This might need to be scaled down slightly.
Cool and then slice carefully into three layers.
¹ Specifically, Sunnuntai Gluteeniton Jauhoseosta. No idea how or even if it works with other types.
Note: Whip the eggs and sugar thoroughly before adding the other ingredients. The air is needed to make the cake soft.
(1 liter) milk
(1 bean) vanilla
(100 grams) sugar
(100 grams) egg yolks
(65 grams) corn starch
(20 grams) butter
Split the vanilla bean and scrape out the seeds. Set the seeds and the bean in a sauce pan with the milk and simmer for a few minutes. Remove from heat and set aside to cool for a few minutes.
Stir together the egg yolks, sugar, and cornstarch. Stir into the vanilla milk and bring to a simmer. Remove from the heat. Add the butter and stir until melted. Let it cool and then refrigerate until chilled. Remove the vanilla bean.
(0.75 decilters) whipping cream
(75 grams) dark chocolate
(25 grams) powdered sugar
Shortly before serving, melt the chocolate and stir in the whipping cream. Dissolve the sugar into the mixture and remove from the heat.
Prepare and chill creme patisserie / vaniljkräm. The cooling may take many hours.
Prepare and cool the cake, slice into layers.
Assemble the cake.
There may be some creme patisserie left over.
Note: Assemble the cake some four or five hours before serving so that the layers have time to settle and become firm.
Note: Make sure all ingredients are room temperature.