White Chocolate and Rhubarb Boston Cream Pie
Ингредиенты
- 1 cup (250 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 4 eggs, separated
- 1 cup (250 ml) sugar
- 1/2 cup (125 ml) canola oil
- 1/4 cup (60 ml) water
- 1 teaspoon (5 ml) vanilla extract
- 1/4 cup (60 ml) sugar
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) cornstarch
- 2 eggs
- 1 1/4 cups (310 ml) milk, hot
- 4 oz (110 g) white chocolate, chopped
- 1 1/2 cups (375 ml) rhubarb, preferably red, sliced
- 1/4 cup (60 ml) sugar
- 6 tablespoons (90 ml) 35% cream
- 8 oz (225 g) white chocolate, chopped
- 1/2 cup (125 ml) icing sugar
- 100 g almond paste (1/2 package)
Инструкция
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) in diameter springform pan with parchment paper and butter.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, beat the egg whites until soft peaks form. Add half of the sugar gradually and beat until stiff peaks form. Set aside.
- In another bowl, combine the remaining sugar, egg yolks, oil, water and vanilla with a whisk. Stir in dry ingredients.
- Using a spatula or a whisk, fold one third of the meringue into the batter. Add the rest of the meringue and fold gently. Pour into the pan. Bake for approximately 50 minutes or until a toothpick inserted in centre comes out clean. Cool completely on a rack. Unmould.
