Name: Parker House pie
Yield: 10 servings
Cuisine: Bake
Ingredients: 190.00 g butter softened; 200.00 g sugar; 3.00 eggs extra-large, seperated; 5.00 ml vanilla essence; 300.00 g flour cake; 18.00 ml Baking powder; 185.00 ml milk; 250.00 ml cream; 90.00 g sugar; 45.00 ml flour cake; salt just a pinch; 2.00 eggs just the yolks; 5.00 ml vanilla essence; 100.00 g dark chocolate melted; decoration GROUPING; icing sugar; chocolate leaves

Recipe Disclaimer

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Ingredients (17)

190.00 g	butter — softened
200.00 g	sugar
3.00	eggs — extra-large, seperated
5.00 ml	vanilla — essence
300.00 g	flour — cake
18.00 ml	Baking powder
185.00 ml	milk

CUSTARD

250.00 ml	cream
90.00 g	sugar
45.00 ml	flour — cake
	salt — just a pinch
2.00	eggs — just the yolks
5.00 ml	vanilla — essence
100.00 g	dark chocolate — melted
	decoration — GROUPING
	icing sugar
	chocolate — leaves

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Method:

1. Beat the butter with the sugar until light and fluffy. Add the egg yolks, one at a time, beating thoroughly after each addition. Beat in the vanilla essence.
2. Sift the flour with the baking powder, fold into the creamed mixture in three stages, alternating with the milk. Beat the egg whites until stiff and fold into the batter.
3. Pour the batter into two greased and floured 23 cm round cake pans. Bake in preheated 180 ºC oven for 25 to 30 minutes. Leave in cake pans to cool for 5 minutes and then turn out onto a cooling rack.
CUSTARD
4. Warm the cream and remove from the heat. Combine the sugar, flour and salt in another saucepan. Add the hot cream and whisk until smooth. Cook over medium heat, stirring constantly, until very thick. Remove from the heat and beat in the egg yolks. Place over low heat and continue to cook, stirring constantly for a further three minutes. Beat in the vanilla and chocolate. Let cool, stirring occasionally. Cover and chill.
DECORATION
5. Spread the custard over one of the cake layers. Place the other on top. Refrigerate until ready to serve. Dust with icing sugar and cocoa and arrange leaves on top.
Serves 8-10.