WASHINGTON CREAM PIE
Lyn Robitaille of East Hartland, Connecticut recalls, "My mom made this cherry-topped cake every year for my uncle, who shares his birthday with George Washington!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs on high for 3 minutes; gradually add sugar. Combine flour and baking powder; stir into egg mixture alternately with water. Beat on low for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 375° for 25-30 minutes or until the cake tests done. Cool. Split cake into two layers. , For filling, combine the sugar and cornstarch in a saucepan; stir in milk. Bring to a boil; cook for 2 minutes. Stir a small amount into eggs; mix well. Return all to pan. Cook and stir for 1 minute or until thick. Remove from the heat; cool slightly. Add the butter and vanilla; cool completely. Spread between cake layers. Cut into squares; top with pie filling and whipped cream.
Nutrition Facts : Calories 497 calories, Fat 7g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 189mg sodium, Carbohydrate 100g carbohydrate (73g sugars, Fiber 1g fiber), Protein 8g protein.
RITA'S DESSERT CAKE/WASHINGTON PIE
To make it Washington Pie, bake the cake recipe, let cool and then fill with raspberry jam. Top the cake wiht sifted confectioner's sugar
Provided by Camerons
Categories Dessert
Time 35m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 370.
- Sift flour, baking powder and salt. Sift again.
- Cream shortening; add sugar gradually; cream together until light and fluffy.
- Add unbeaten eggs and beat thoroughly; add vanilla.
- Add dry ingredients alternately with milk, stirring only enough after each addition to blend thoroughly.
- Pour into 2 greased pans (8x8 or round 8" pans).
- Bake for 25 minutes.
Nutrition Facts : Calories 3615.1, Fat 160.9, SaturatedFat 50.3, Cholesterol 468.5, Sodium 2920.5, Carbohydrate 501.5, Fiber 4.7, Sugar 268.8, Protein 45.7
WASHINGTON PIE (RUSSIAN VERSION) (CUSTARD FILLED CAKE)
I don't know why it's called pie. A bit like Boston cream pie, this is actually a layer cake. The layers are soaked with wine, a rich vanilla custard is spread bewteen the layers, and the whole thing is topped with meringue.
Provided by littleturtle
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days.
- Preheat oven to 325°F.
- Mix the wine and water with 2 tablespoons sugar.
- Pour mixture on both layers of the cake.
- In heavy saucepan, over medium, bring milk and butter to a boil.
- In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce.
- Stir in vanilla or any other falvoring you would prefer.
- Cool for 5 minutes then add the egg yolks; stir well.
- Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens.
- Allow the custard to cool completely, then spread on top of the bottom layer of cake.
- Cover with the top layer of cake.
- Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again.
- Spread the meringue on top of the cake, bake until meringue browns (15 minutes).
- Serve warm or cold.
Nutrition Facts : Calories 123.7, Fat 2.5, SaturatedFat 1.2, Cholesterol 39.8, Sodium 29.3, Carbohydrate 14.6, Sugar 12.5, Protein 1.9
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