Boston Cream Pie

Preparation

1. Step 1

   Prepare and chill pastry cream.

2. Step 2

   Preheat oven to 350 degrees.

3. Step 3

   In two mixing bowls, separate the egg yolks and whites. Add ½ cup sugar to each bowl. Beat the egg whites until moderately stiff, but not dry. Beat the yolks at high speed until light yellow and thick, about 3 minutes. Fold one third of the egg whites into the yolks, then fold in the remaining whites. Gradually add the flour, folding in with a spatula. Fold in the melted butter.

4. Step 4

   Pour the batter into a 10-inch greased springform pan. Bake for about 25 minutes, or until the surface is golden and the center is dry when tested with a toothpick. Remove from the oven and cool thoroughly.

5. Step 5

   Combine the chocolate with 2 tablespoons of water, and melt in a microwave oven or double boiler. Reserve. Using a long serrated knife, level the top of the cake and slice into two layers of equal thickness. Reserve 1½ cups of the pastry cream for the sides of the cake, and spread the remaining cream on one layer. Top with the second layer.

6. Step 6

   Top the cake with the chocolate mixture. Combine confectioners' sugar, corn syrup and 1 tablespoon of water. Mix well. Place in a piping bag with a ⅛-inch tip. Pipe spiral lines starting from the center of the cake. Score lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread the sides of the cake with a thin layer of pastry cream, and press toasted almonds into the cream.