Boston Cream Pie! One of my favorite pies!  Ingredients: – For the Custard: – 500 ml milk – 4 eggs – 80 g sugar – 40 g corn starch (Maizena) – 8 g vanilla sugar – For the Cake Dough: – 150 g flour – 1 tsp baking powder – 2 eggs – 120 g sugar – 20 ml vegetable oil – 1 tsp lemon juice – A pinch of salt – For the Icing: – 100 g dark chocolate – 30 g butter – 20 ml rum or cognac (optional) – 30 ml water – 1 tsp icing sugar Preparation:

1. Pastry Cream:
– In a saucepan, mix together the eggs, sugar, vanilla sugar and cornstarch.
– Gradually add the hot milk, stirring constantly.
– Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and let cool completely.

2. Cake Mix:
– In a large bowl, whisk together the egg whites and sugar until frothy.
– Add the egg yolks, vegetable oil and lemon juice, stirring well.
– Sift together the flour, baking powder and salt, stirring gently until the mixture is smooth.
– Pour the mixture into a greased and floured 22cm cake tin.
– Bake in a preheated oven at 180°C for about 20 minutes or until a toothpick inserted into the centre comes out clean.

3. Making the Frosting:
– In a small saucepan, melt the chocolate with the butter, water, rum or cognac and powdered sugar.
– Stir until the frosting is smooth and homogeneous.

4. Assembly:
– Cut the cake horizontally into two discs.
– Spread the pastry cream on one of the discs and cover with the other disc.
– Pour the frosting over the cake, spreading it evenly over the top and sides.
– Let it rest in the refrigerator for at least an hour before serving.

This Boston Cream Pie recipe offers a delicious balance of creamy texture and moderate sweetness, perfect for any special occasion or simply to enjoy as an everyday treat.