Boston cream dessert

Yield: 1 Servings

Measure Ingredient
3 \N Egg yoks
⅓ cup Water
1 teaspoon Lemon rind
½ teaspoon Vanilla
1 cup Sugar
2 tablespoons Lemon juice
1 cup Flour
½ teaspoon Salt
1 teaspoon Baking powder
3 \N Egg whites
2 \N Fresh peaches
1½ cup Milk; divided
2 tablespoons Butter
⅓ cup Flour
1 pinch Salt
⅓ cup Sugar

CREAM FILLING

Combine egg yolks, water, lemon rind and vanilla. Add sugar, reserving 1 tablespoon, then blend well. Add lemon juice, then the flour, salt and baking powder. Stir well. Beat the 3 egg whites withr eserved 1 tablespoon of sugar until stiff. Fold one third of egg whites into the batter then add the rest. Pour into two greased and floured 8 inch layer cake pans lined with wax paper. Bake at 325 for 35-40 minutes; cool To make filling, heat 1 cup of milk and butter in a saucepan. In a bowl, combine the flour, salt and sugar. Then add ½ cup cold milk into dry ingredients and stir until smooth. Slowly add some of the hot milk into the bowl. Pour filling back into the saucepan and cook, stirring until thick.

Fill cake and frost, garnishing with sliced peaches or other fruit dipped in lemon juice and whipped topping, if desired.

Recipe by: Quick 'N" Easy Home Cooking Posted to MC-Recipe Digest V1 #730 by L979@... on Aug 9, 1997

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