Boston Dream Cream Pie

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Grease a 9-inch round cake pan; line with wax paper.
3. 3
   Beat together egg yolks and vanilla at medium speed until blended.
4. 4
   Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
5. 5
   Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
6. 6
   Sift flour over mixture; fold in gently. Do not overmix.
7. 7
   Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
8. 8
   Loosen cake by running a metal spatula around sides of pan.
9. 9
   Invert cake onto a wire rack.
10. 10
    Remove pan, leaving waxed paper on cake.
11. 11
    Turn cake right side up.
12. 12
    Cool completely on rack.
13. 13
    Meanwhile, prepare filling:
14. 14
    In a saucepan, mix together sugar and flour.
15. 15
    Gradually whisk in milk, then egg yolks, vanilla and salt.
16. 16
    Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
17. 17
    Strain through a fine sieve into a bowl.
18. 18
    Press plastic wrap on surface.
19. 19
    Chill for 30 minutes.
20. 20
    Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
21. 21
    Place the bottom layer on a serving plate.
22. 22
    Spread evenly with filling.
23. 23
    Top with remaining cake layer.
24. 24
    To prepare glaze:
25. 25
    In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
26. 26
    Add chocolate: let stand for 1 minute.
27. 27
    Whisk until smooth.
28. 28
    Gradually pour glaze over cake, allowing it to drip down sides.
29. 29
    Let stand until glaze sets.
30. 30
    Serve with whipped cream and a cherry.
31. 31
    Enjoy.