Boston Cream Dessert

Recipe Ingredients

3		Egg yolks
1/3 cup	78ml	Water
1 teaspoon	5ml	Lemon rind
1/2 teaspoon	2.5ml	Vanilla
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Lemon juice
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Baking powder
3		Egg whites
2		Fresh peaches
		Cream Filling
1 1/2 cups	355ml	Milk - divided
2 tablespoons	30ml	Butter
1/3 cup	20g / 0.7oz	Flour
1		Salt
1/3 cup	65g / 2.3oz	Sugar

Recipe Instructions

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 with reserved 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 1/2 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.

Source:
Quick 'N" Easy Home Cooking

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