Gluten-Free Boston Cream Pie

Name: Gluten-Free Boston Cream Pie
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 414 milliliters almond flour; 113 grams dark baking chocolate, chopped; 2 teaspoons gluten-free baking powder; 118 milliliters butter, melted; 1 Tbsp butter, cut into small pieces; 3 Tbsps butter, cut into small pieces; 1 Tbsp light corn syrup; 2 Tbsps cornstarch; 2 egg yolks; 296 milliliters Gluten-Free All-Purpose Flour Blend; 0 teaspoons salt; 1 teaspoons salt; 59 milliliters sugar; 355 milliliters sugar; 1 teaspoon pure vanilla; 2 teaspoons pure vanilla; 237 milliliters water; 3 whole eggs; 296 milliliters whole milk

Gluten-Free Boston Cream Pie might be a good recipe to expand your dessert recipe box. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. Watching your figure? This gluten free and vegetarian recipe has 338 calories, 7g of protein, and 21g of fat per serving. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up almond flour, baking chocolate, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 15 minutes.

Instructions

Heat oven to 350F. Spray 2 (8-inch) round cake pans with cooking spray (without flour).

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Oven

In medium bowl, mix almond flour, flour blend, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 1/2 cups sugar, the water, melted butter, the eggs and 2 teaspoons vanilla with electric mixer on low speed 1 minute. Gradually add flour mixture, beating on medium speed 2 minutes. Divide batter evenly between pans.

Ingredients you will need

Baking Powder

Almond Flour

All Purpose Flour

Vanilla

Butter

Sugar

Water

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Bake 27 to 30 minutes or until golden and toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pans to cooling racks. Cool completely.

Equipment you will use

Wire Rack

Toothpicks

Oven

Meanwhile, in 2-quart heavy saucepan, stir milk, 1/4 cup sugar, the egg yolks, cornstarch and 1/4 teaspoon salt.

Ingredients you will need

Corn Starch

Egg Yolk

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Heat to boiling over medium heat, stirring constantly; boil 1 minute until thickened and mixture coats back of spoon.

Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla until smooth. Cover surface of custard with plastic wrap. Refrigerate until set, about 2 hours.

Ingredients you will need

Custard

Vanilla

Butter

Wrap

Equipment you will use

Plastic Wrap

In small microwavable bowl, microwave glaze ingredients uncovered on High 1 minute; stir until chocolate is melted and mixture is smooth.

Ingredients you will need

Chocolate

Glaze

Equipment you will use

Microwave

Bowl

To assemble, invert one cake layer onto serving platter. Stir cold custard; spread on top of cake just to edge. Top with second cake layer. Slowly pour glaze over cake, spreading to cover and letting it drip down side. Slice cake gently with serrated knife.

Ingredients you will need

Custard

Glaze

Equipment you will use

Serrated Knife