Boston "Black Forest" Cream Pie
For the Pastry Cream:
For the Cake:
2 tablespoons Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
6 Eggs, Separated
2/3 cup Sugar
3 tablespoons Butter, Melted
1 teaspoon Vanilla
1/4 cup Cherry Juice
1 Pd Cherries, Canned or Fresh
For the Ganache:
1/2 cup Heavy Cream
To make the pastry cream:
Add the cornstarch to 1/4 cup of the milk and stir to combine. Set aside.
To the milk and cornstarch mixture add your egg and egg yolks. Beat well.
Pour 1/3 of the milk into the egg mixture whisking constantly.
Remove from heat and add in the butter and vanilla.
To Make the Cake:
Next, add the egg whites to the mixer with the remaining sugar. Beat until stiff white peaks form.
Gently fold the egg yolks into the egg whites until about halfway combined.
Add in the flour mixture and continue to gently fold the ingredients until flour is about halfway combined.
Pour the batter into two 8 or 9" cake pans and bake at 350 degrees for 18-20 minutes. I used 9" pans. Cook about 2 minutes less for 8" pans.
To Make the Ganache:
To Assemble the Cake:
Place a layer of cake, followed by the custard.
Add the cherries and then the top of the cake.
Finally, pour the ganache over the top of the cake and allow it to fall over the edges.