Strawberry Boston Cream Pie
- 3 eggs
- 3/4 cup sugar
- 1/4 cup water
- 1 cup sifted cake flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
Beat eggs thoroughly; add sugar and continue beating until mixture is light. Stir in water alternately with sifted flour and baking powder; add vanilla extract. Turn into deep, greased pie pan; bake in oven 350°F., about 25 minutes (be patient, you rascal).
When baked, cool, split and fill with Strawberry Cream Filling. Cover top of cake with whipped cream or white icing.
Strawberry Cream Filling:
Soften 1 tablespoon plain gelatine with 3 tablespoons cold water; dissolve over hot water. Add 1 cup fresh strawberry juice and 1/2 cup sugar; cool. When mixture starts to thicken, fold in beaten whites of 2 large eggs, set in pan of ice water and beat until stiff; fold in 1/2 cup whipped cream. Spread between layers of cake.
When baked, cool, split and fill with Strawberry Cream Filling. Cover top of cake with whipped cream or white icing.
Strawberry Cream Filling:
Soften 1 tablespoon plain gelatine with 3 tablespoons cold water; dissolve over hot water. Add 1 cup fresh strawberry juice and 1/2 cup sugar; cool. When mixture starts to thicken, fold in beaten whites of 2 large eggs, set in pan of ice water and beat until stiff; fold in 1/2 cup whipped cream. Spread between layers of cake.
Submitted by Jun 11, 2009
8 min
25 min
33 min