Gluten-Free Boston Cream Pie

Premeditated Left Over

Ready in: 155 minutes
Prep Time: 120 minutes
Cook Time: 35 minutes
Servings: 8
Vegetarian
Gluten Free
Very Popular

Ingredients

  • 1½ teaspoon baking powder
    Baking
  • 3 tablespoons butter
    Milk, Eggs, Other Dairy
  • 2 egg whites
    Milk, Eggs, Other Dairy
  • 2 egg yolks
    Milk, Eggs, Other Dairy
  • ½ teaspoon guar gum
    Health Foods
  • ¾ cup milk
    Milk, Eggs, Other Dairy
  • 1½ cups milk
    Milk, Eggs, Other Dairy
  • ¼ cup potato starch
    Baking
  • 1¼ - 1½ cups powdered sugar
    Baking
  • ½ cup white rice flour
    Gluten Free;Health Foods;Baking
  • 1 cup sugar
    Baking
  • ½ cup tapioca flour
    Ethnic Foods;Health Foods;Baking
  • 3 oz. unsweetened chocolate
    Baking
  • 1 teaspoon vanilla
    Baking
  • 2 teaspoons gf vanilla
    Baking
  • ¼ cup+ water (or milk)
    Beverages

Steps

  • In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.Separate the eggs. Reserve the egg yolks for making the cream.Beat the egg whites with a fork.
  • Add milk and melted butter.
  • Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
  • Pour batter into a greased 9 inch cake pan.
  • Bake at 350 for 35 minutes.While the cake is baking, make the cream.
  • Place the egg yolks, milk, sugar, and gf vanilla in a medium sauce pan.Cook over a medium-high flame stirring constantly. Once the mixture befins to boil, lower temperature and simmer for a minute or until it reaches the desired consistency.
  • Place the cream and the cake in the refrigerator to cool for up to 2 hours.Once both the cake and cream are cooled, make the chocolate icing.Melt the butter and unsweetened chocolate.
  • Add water, vanilla, and powdered sugar and blend on high until the icing reaches the desired consistency.
  • Add more water or powdered sugar if necessary.
  • Cut cake in half using a bread knife.
  • Spread cream on bottom portion of cake.
  • Place top piece of cake on top of cream.
  • Drizzle icing over the top.Keep refrigerated until you are ready to serve.

Nutrition

  • Calories: 405.81  cal  (20.29%)
  • Fat: 13.42  g  (20.65%)
  • Saturated Fat: 7.89  g  (49.31%)
  • Carbohydrates: 69.77  g  (23.26%)
  • Sugar: 47.31  g  (52.57%)
  • Cholesterol: 66.97  mg  (22.33%)
  • Sodium: 88.78  mg  (3.86%)
  • Alcohol: 0.52  g  (2.87%)
  • Caffeine: 8.5  mg  (2.83%)
  • Protein: 6.05  g  (12.1%)
  • Manganese: 0.59  mg  (29.65%)
  • Copper: 0.39  mg  (19.72%)
  • Phosphorus: 190.89  mg  (19.09%)
  • Calcium: 133.45  mg  (13.35%)
  • Selenium: 9.3  µg  (13.29%)
  • Iron: 2.29  mg  (12.7%)
  • Magnesium: 50.01  mg  (12.5%)
  • Vitamin B2: 0.2  mg  (11.73%)
  • Zinc: 1.51  mg  (10.05%)
  • Fiber: 2.46  g  (9.86%)
  • Potassium: 335.21  mg  (9.58%)
  • Vitamin D: 1.21  µg  (8.09%)
  • Vitamin B12: 0.41  µg  (6.87%)
  • Vitamin B6: 0.13  mg  (6.31%)
  • Vitamin A: 307.26  IU  (6.15%)
  • Vitamin B1: 0.08  mg  (5.4%)
  • Vitamin B5: 0.53  mg  (5.35%)
  • Folate: 15.09  µg  (3.77%)
  • Vitamin B3: 0.66  mg  (3.29%)
  • Vitamin E: 0.35  mg  (2.35%)
  • Vitamin K: 1.64  µg  (1.56%)

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