Bostoncremetrifle Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Steps:

• Heat oven to 350º. Grease and lightly flour 13x9 pan. Mix cake using first 4 ingredients. Bake according to cake mix box. Cool completely.
• Meanwhile, in medium saucepan, combine flour, sugar and salt; mix well.
• Gradually stir in milk until smooth.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat.
• In a small bowl, beat eggs; stir in 1/4 cup hot mixture into eggs.
• Gradually stir egg mixture into hot misture.
• Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat.
• Stir in butter and vanilla.
• Place plastic wrap directly on custard; refrigerate until cool.
• In large bowl, combine remaining ingredients; beat until stiff peaks form.
• To assemble, break one third of cake into small pieces and place in trifle dish (or large clear glass bowl). Spoon 1/3 of custard over cake pieces. Spoon 1/3 of topping over custard layer.
• Repeat, making 3 layers.
• Garnish with chocolate curls if desired.

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly butter and flour a 9 by 2-inch round cake pan, and set it aside.
• Sift the flour, baking powder, and salt into a medium bowl, and set it aside.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer, cream the butter, sugar, and citrus zest until light and fluffy. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. With the mixer running on low, add the flour mixture in 3 parts, alternating with the milk in 2 parts, until just combined.
• Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool in the pan for 15 minutes on a rack. Turn the cake out of the pan to cool completely.
• To make the cream filling: In a small, heavy-bottomed saucepan, heat the milk over medium heat, until bubbles appear around the edges. Remove from the heat.
• In a medium bowl, whisk together the yolks, sugar, cornstarch, and salt. While whisking, gradually pour the milk into the eggs. Pour the egg mixture back into the saucepan. While whisking constantly, bring the mixture to a boil over medium heat; cook for 1 minute or until thickened. Remove from the heat, and stir in the butter and vanilla. Put the custard in a medium bowl, and lay a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, about 1 hour.
• Whip the cream until it holds a soft peak. Lightly whisk the chilled custard to loosen it up. Fold the cream into the custard; refrigerate until ready to assemble the cake.
• To make the glaze: Put the chocolate and corn syrup in a small bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir until smooth. Cool slightly before glazing the cake.
• To assemble the cake: Slice the cake in horizontally with a serrated knife, into two pieces, starting about 5/8ths of the way up the sides of the cake. (The top piece should be slightly thinner than the bottom.) Place the bottom of the cake on a 9-inch cardboard cake round or flat plate. Spread the cream just to the edges of the cake and cover with the top layer. Pour all the glaze over the cake. Tilt the cake so the glaze covers it evenly and runs down the sides. Refrigerate until ready to serve.

Steps:

• Position rack in lower third of oven and preheat to 300 degrees. Pour the flour and 7 tablespoons of sugar in that order into a triple sifter or sieve. Sift onto a sheet of waxed paper, and set aside. (Sifting the two together disperses and separates the particles of flour so that when dry ingredients are added later to the batter, folding in the flour is easier and more efficient, requiring less folding to incorporate. Measure the additional 7 tablespoons and 1 tablespoon of granulated sugar; set aside.
• Separate the eggs, placing the whites in the bowl of a heavyduty mixer and yolks in a 1 1/2 quart bowl. (A deep bowl this size makes it more efficient for whipping the yolks thoroughly since it minimizes the surface area.) With an electric hand mixer, whip the yolks on high speed (#10) for 3 to 5 minutes. Add the vanilla, and continue whipping for 15 seconds to incorporate; the mixture should appear thicker, pale yellow, and increased in volume. Test the consistency by lifting some of the mixture with the beaters. If it flows back into the bowl in ribbons that slowly dissolve on the surface, proceed to whipping the whites. But if the ribbons sink into the surface immediately, continue whipping until the yolks have the desired consistency.
• Attach the bowl of whites to the mixer, and with the whisk attachment, whip on mediumlow speed (#3) for 30 to 45 seconds to break them up. When small bubbles appear and the surface is frothy, stop the machine, and sprinkle the cream of tartar and the 1 tablespoon granulated sugar in the center. Resume whipping, increasing speed to medium (#5), for 4 to 5 minutes, or until the whites appear glossy and stiff but not dry or granular.
• Detach the whisk and bowl, tapping the whisk against the side of the bowl with enough force to free the excess. Pour the yolks onto the whites (notice they float on the surface). Using just a few strokes, fold the two together with a rubber spatula. Don't be concerned if some of the yolks remain visible. Sprinkle half of 7 tablespoons sugar over the surface, and fold to incorporate. Sprinkle with the remaining sugar, folding again to incorporate.
• With the aid of a metal spatula, scoop a third of the flour, and sprinkle it over the egg mixture; with a rubber spatula, fold to incorporate. Repeat two more times, folding just until incorporated after each addition.
• Gently pour batter into an ungreased 9-inch springform pan with the aid of a rubber spatula and smooth the surface level. Bake for 55 to 60 minutes, or until the top is golden. (The batter hardly rises during the first 20 to 30 minutes of baking. The low oven temperature allows the batter to absorb heat slowly, so rising is gradual. Toward the end of baking the cake may mound high above the pan's rim. That's fine. As it cools, this dome will contract a bit.) When finished baking, the cake should feel spongy, springing back slightly upon being lightly touched. A toothpick, inserted in the center, comes out free of cake. The toothpick is the last test for this cake before you judge if it is finished baking and remove it from the oven. If in doubt, baking 5 to 7 more minutes will not harm the cake.
• Remove spongecake from the oven, and immediately turn it upside down, positioning the edges of the pan on the inverted glasses. This position, defying gravity, allows the cake to maintain its spongy structure without deflating while cooling. Cool the cake for 2 hours; then turn the pan right side up, and place it on the counter. Though the cake is cool to the touch, let it sit for at least 1 more hour to cool the inside completely. (The cake's structure is less fragile when cool, making removal easier.) To release the spongecake and maintain its shape perfectly, remove it from the pan as follows: Carefully loosen the cake crust that is stuck to the top rim of the pan; insert a thin metal spatula down 1/8 inch, and loosen and free the crust all around the cake. Then tilt and rotate pan, tapping it gently on the counter to free the sponge from the metal sides. Tap more if it is not completely released. Finally, release the spring mechanism, and slowly remove the rim. (You'll notice the cake seemed to have had a slipcover because a thin, crusty layer of cake remains on the springform rim; it's delicious, too.) Now tilt the cake on its side, and gently tap the metal bottom on the counter. Rotate the cake as you tap until the removable bottom appears free. Additional tapping may be necessary before it comes off completely. Patience will ensure a perfectly shaped cake.
• For the filling: Pour the half and half into a 1 1/2 quart heavy bottomed saucepan, add the 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks and the remaining 1/2 cup sugar to combine. Add the flour, and whisk to combine. Bring the half and half mixture just to a boil over medium heat. Remove, and pour half of the hot liquid over the yolk mixture, whisking to combine. Pour the yolk mixture into saucepan, and over medium heat bring it to a boil again, stirring constantly. When it is thick and smooth, remove it from the heat, pour it into a 3 quart mixing bowl to cool, and cover the surface with plastic wrap to prevent a crust from forming on the cream. (This bowl size is to allow room for folding in the whipped cream later.) Pierce the plastic with the tip of a knife to let steam escape and cool faster. Refrigerate.
• For the glaze: Chop the chocolate into matchstick size pieces with a chef's knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a 1 1/2 quart double boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another mixing bowl). Fill the bottom vessel half full with hot tap water (120130 degrees) and place the chocolate/butter bowl on top to melt. You may put the double boiler on the stove over a very low flame just to maintain the water's temperature while melting the mixture if you wish. Stir occasionally to blend until the mixture is smooth, shiny and liquid. Remove from the water, and set aside. Yield: One scant cup.
• Assembling the Trifle: Split the spongecake evenly into three layers, each about 7/8-inch thick, using a 12inch serrated knife in a sawing motion. Lift the top two layers, one at a time, and set aside (this is easy because each layer is spongy and thick). Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1 1/2 quart mixing bowl to the Chantilly stage, and fold into the custard mixture. Place the bottom cake layer of cake in a 2 1/2 to 3 quart glass bowl, and cover it with half of the filling, spreading evenly with a rubber spatula. Center the middle layer on top, and cover it with the remaining filling. Center the last layer on top. Cover the dessert with plastic wrap and refrigerate.
• Spoon 1 cup of the Chocolate Butter Glaze into a 1 quart bowl over a bowl of hot tap water (120 to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top of the dessert evenly with a metal or rubber spatula. With a 2inch paring knife, scrape the tip of the blade firmly but gently down a bar of chocolate. If the chocolate's surface area is cool, you will get fine flakes; if it's slightly warm, the shapes will be very small corkscrews. Sprinkle Chocolate Flakes around the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving.

Steps:

• Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

Steps:

• Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
• You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.