Boston cream pie
Torta Siciliana
- 125 GRAM SELF RAISING FLOUR
- 125 GRAM SUGAR
- 6 EGGS, split
- 1 TBSP VANILLA SUGAR
- 100 GRAM CHOCOLATE, chopped
- 2 CUPS MILK
- 4 APRICOTS, pureed
- 2 TBSP CORN STARCH
- 2 TBSP BUTTER, melted
- 1 TBSP COFFEE
Mix 4 eggs with 100 gram sugar and the vanilla sugar and whisk this mixture for a few minutes. Add 1 tablespoon of melted butter and the flour and stir carefully. Pour the batter into a greased baking tray and bake the cake half an hour at 180 degrees Celsius. Allow it to cool down and cut it into two slices. Distribute the apricot puree over the inside of both slices. Stir two egg yolks with 2 tablespoons of milk, the corn starch and the remaining sugar (2 egg whites may be discarded). Bring the rest of the milk to the boil, add the yolk mixture and heat slowly while stirring until the mixture thickens (don't boil). Allow it to cool down slightly and distribute it on the bottom layer of the cake. Close with the second layer. Melt the chocolate with the coffee and the remaining butter and brush this over the cake.
Serve this pie on the 19th of January; on 19-1-1809 Edgar Allen Poe, the famous writer and poet was born in Boston. Click on culinary calendar for more links between cooking and history.
Whisk the eggs with 100 gram sugar for 5 minutes. Carefully add the flour and stir. Divide the batter over 2 greased baking pans and bake them half an hour at 180 degrees Celsius. Allow them to cool down and sprinkle both halves with the liqueur. Chop two peaches and mix with the cottage cheese, the walnuts and the chocolate. Distribute this mixture over the bottom layer and close with the second layer. Whip the cream with the remaining sugar and cover the cake with the cream. Decorate with the remaining peach.
On the 30th of March 1282, the Sicilian Vespers started, when the Sicilians started an uprising against the French king. Click on culinary calendar for more links between cooking and celebration.
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