Boston Cream Pie Recipe

Ingredients

• 1¾ cups almond flour
• 1¼ cups Gluten-Free All-Purpose Flour Blend
• 2 teaspoons gluten-free baking powder
• ½ teaspoon salt
• 1½ cups sugar
• 1 cup water
• ½ cup butter, melted
• 3 whole eggs
• 2 teaspoons pure vanilla

• 1¼ cups whole milk
• ¼ cup sugar
• 2 egg yolks
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 tablespoon butter, cut into small pieces
• 1 teaspoon pure vanilla

• 4 oz dark baking chocolate, chopped
• 3 tablespoons butter, cut into small pieces
• 1 tablespoon light corn syrup

1. Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour).
2. In medium bowl, mix almond flour, flour blend, baking powder and ½ teaspoon salt; set aside. In large bowl, beat 1½ cups sugar, the water, melted butter, the eggs and 2 teaspoons vanilla with electric mixer on low speed 1 minute. Gradually add flour mixture, beating on medium speed 2 minutes. Divide batter evenly between pans.
3. Bake 27 to 30 minutes or until golden and toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pans to cooling racks. Cool completely.
4. Meanwhile, in 2-quart heavy saucepan, stir milk, ¼ cup sugar, the egg yolks, cornstarch and ¼ teaspoon salt. Heat to boiling over medium heat, stirring constantly; boil 1 minute until thickened and mixture coats back of spoon. Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla until smooth. Cover surface of custard with plastic wrap. Refrigerate until set, about 2 hours.
5. In small microwavable bowl, microwave glaze ingredients uncovered on High 1 minute; stir until chocolate is melted and mixture is smooth.
6. To assemble, invert one cake layer onto serving platter. Stir cold custard; spread on top of cake just to edge. Top with second cake layer. Slowly pour glaze over cake, spreading to cover and letting it drip down side. Slice cake gently with serrated knife.