*  Exported from  MasterCook  *
 
                               BOSTON TRIFLE
 
 Recipe By     : BAKERS' DOZEN (FLO BRAKER ) SHOW #BD1A13
 Serving Size  : 8    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cake:
    1      cup           sifted cake flour
    7      tablespoons   granulated sugar
    7      tablespoons   granulated sugar -- plus 1 tablespoon
                         granulated sugar
    7      large         eggs -- room temperature
    1      teaspoon      vanilla
    1      teaspoon      cream of tartar
                         Glaze (chocolate butter):
    4      ounces        semisweet chocolate
    2      ounces        unsweetened chocolate
    3      ounces        unsalted butter -- (6 tablespoons)
                         Custard Filling:
    1 1/3  cups          halfandhalf
      1/2  cup           granulated sugar
    4                    egg yolks
      1/2  cup           granulated sugar
      1/4  cup           unsifted allpurpose flour
    1      teaspoon      vanilla
    1      teaspoon      dark rum=7F
    1      cup           heavy cream -- (8 ounces)
 
 Position rack in lower third of oven and preheat to 300 degrees. Pour the
 flour and 7 tablespoons
 of sugar in that order into a triple sifter or sieve. Sift onto a sheet of
 waxed paper, and set aside.
 (Sifting the two together disperses and separates the particles of flour so
 that when dry
 ingredients are added later to the batter, folding in the flour is easier
 and more efficient, requiring
 less folding to incorporate. Measure the additional 7 tablespoons and 1
 tablespoon of granulated
 sugar; set aside.
 Separate the eggs, placing the whites in the bowl of a heavyduty mixer and
 yolks in a 1 1/2 quart
 bowl. (A deep bowl this size makes it more efficient for whipping the yolks
 thoroughly since it
 minimizes the surface area.) With an electric hand mixer, whip the yolks on
 high speed (#10) for
 3 to 5 minutes. Add the vanilla, and continue whipping for 15 seconds to
 incorporate; the mixture
 should appear thicker, pale yellow, and increased in volume. Test the
 consistency by lifting some
 of the mixture with the beaters. If it flows back into the bowl in ribbons
 that slowly dissolve on the
 surface, proceed to whipping the whites. But if the ribbons sink into the
 surface immediately,
 continue whipping until the yolks have the desired consistency.
 Attach the bowl of whites to the mixer, and with the whisk attachment, whip
 on mediumlow speed
 (#3) for 30 to 45 seconds to break them up. When small bubbles appear and
 the surface is
 frothy, stop the machine, and sprinkle the cream of tartar and the 1
 tablespoon granulated sugar
 in the center. Resume whipping, increasing speed to medium (#5), for 4 to 5
 minutes, or until the
 whites appear glossy and stiff but not dry or granular.
 Detach the whisk and bowl, tapping the whisk against the side of the bowl
 with enough force to
 free the excess. Pour the yolks onto the whites (notice they float on the
 surface). Using just a few
 strokes, fold the two together with a rubber spatula. Don't be concerned if
 some of the yolks
 remain visible. Sprinkle half of 7 tablespoons sugar over the surface, and
 fold to incorporate.
 Sprinkle with the remaining sugar, folding again to incorporate.
 With the aid of a metal spatula, scoop a third of the flour, and sprinkle it
 over the egg mixture;
 with a rubber spatula, fold to incorporate. Repeat two more times, folding
 just until incorporated
 after each addition.
 Gently pour batter into an ungreased 9-inch springform pan with the aid of a
 rubber spatula and
 smooth the surface level. Bake for 55 to 60 minutes, or until the top is
 golden. (The batter hardly
 rises during the first 20 to 30 minutes of baking. The low oven temperature
 allows the batter to
 absorb heat slowly, so rising is gradual. Toward the end of baking the cake
 may mound high
 above the pan’s rim. That’s fine. As it cools, this dome will contract a
 bit.) When finished baking,
 the cake should feel spongy, springing back slightly upon being lightly
 touched. A toothpick,
 inserted in the center, comes out free of cake. The toothpick is the last
 test for this cake before
 you judge if it is finished baking and remove it from the oven. If in doubt,
 baking 5 to 7 more
 minutes will not harm the cake.
 Remove spongecake from the oven, and immediately turn it upside down,
 positioning the edges
 of the pan on the inverted glasses. This position, defying gravity, allows
 the cake to maintain its
 spongy structure without deflating while cooling. Cool the cake for 2 hours;
 then turn the pan
 right side up, and place it on the counter. Though the cake is cool to the
 touch, let it sit for at
 least 1 more hour to cool the inside completely. (The cake’s structure is
 less fragile when cool,
 making removal easier.)
 To release the spongecake and maintain its shape perfectly, remove it from
 the pan as follows:
 Carefully loosen the cake crust that is stuck to the top rim of the pan;
 insert a thin metal spatula
 down 1/8 inch, and loosen and free the crust all around the cake. Then tilt
 and rotate pan,
 tapping it gently on the counter to free the sponge from the metal sides.
 Tap more if it is not
 completely released. Finally, release the spring mechanism, and slowly
 remove the rim. (You'll
 notice the cake seemed to have had a slipcover because a thin, crusty layer
 of cake remains on
 the springform rim; it’s delicious, too.) Now tilt the cake on its side, and
 gently tap the metal
 bottom on the counter. Rotate the cake as you tap until the removable bottom
 appears free.
 Additional tapping may be necessary before it comes off completely. Patience
 will ensure a
 perfectly shaped cake.  Yield: one 9inch round cake
 For the glaze: Chop the chocolate into matchsticksize pieces with a chef’s
 knife on a dry cutting
 board. Place first the butter, then the chocolate pieces in the top portion
 of a 1 1/2 quart double
 boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another
 mixing bowl). Fill the
 bottom vessel half full with hot tap water (120130 degrees) and place the
 chocolate/butter bowl
 on top to melt. You may put the double boiler on the stove over a very low
 flame just to maintain
 the water’s temperature while melting the mixture if you wish. Stir
 occasionally to blend until the
 mixture is smooth, shiny and liquid. Remove from the water, and set aside.
 Yield: one scant cup
 For the glaze: Chop the chocolate into matchsticksize pieces with a chef’s
 knife on a dry cutting
 board. Place first the butter, then the chocolate pieces in the top portion
 of a 1 1/2 quart double
 boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another
 mixing bowl). Fill the
 bottom vessel half full with hot tap water (120130 degrees) and place the
 chocolate/butter bowl
 on top to melt. You may put the double boiler on the stove over a very low
 flame just to maintain
 the water’s temperature while melting the mixture if you wish. Stir
 occasionally to blend until the
 mixture is smooth, shiny and liquid. Remove from the water, and set aside.
 Yield: one scant cup
 For the custard filling: Pour the halfandhalf into a 1 1/2 quart
 heavybottomed saucepan, add the
 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks
 and the remaining 1/2
 cup sugar to combine. Add the flour, and whisk to combine. Bring the
 halfandhalf mixture just to
 a boil over medium heat. Remove, and pour half of the hot liquid over the
 yolk mixture, whisking
 to combine. Pour the yolk mixture into saucepan, and over medium heat bring
 it to a boil again,
 stirring constantly. When it is thick and smooth, remove it from the heat,
 pour it into a 3 quart
 mixing bowl to cool, and cover the surface with plastic wrap to prevent a
 crust from forming on
 the cream. (This bowl size is to allow room for folding in the whipped cream
 later.) Pierce the
 plastic with the tip of a knife to let steam escape and cool faster.
 Refrigerate.
 Assembling the Trifle:  Split the spongecake evenly into three layers, each
 about 7/8-inch thick,
 using a 12inch serrated knife in a sawing motion. Lift the top two layers,
 one at a time, and set
 aside (this is easy because each layer is spongy and thick).
 Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1
 1/2 quart mixing bowl
 to the Chantilly stage, and fold into the custard mixture. Place the bottom
 cake layer of cake in a
 2 1/2 to 3 quart glass bowl, and cover it with half of the filling,
 spreading evenly with a rubber
 spatula. Center the middle layer on top, and cover it with the remaining
 filling. Center the last
 layer on top. Cover the dessert with plastic wrap and refrigerate.
 Spoon 1 cup of the ChocolateButter Glaze into a 1 quart bowl over a bowl of
 hot tap water (120
 to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top
 of the dessert evenly
 with a metal or rubber spatula. With a 2inch paring knife, scrape the tip of
 the blade firmly but
 gently down a bar of chocolate. If the chocolate’s surface area is cool, you
 will get fine flakes; if
 it’s slightly warm, the shapes will be very small corkscrews. Sprinkle
 Chocolate Flakes around
 the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving.
 
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