Thank You to Everyone

Thank you everyone for a fabulous year.  I hope to see you all back next year. I will be adding great recipes and I hope you will share your recipes and comments with me.

so Busy

 

Been so terribly busy and I know I have neglected my fans, so sorry. I promise to start the New Year off with a bang. So please continue to follow me and remember I appreciate each and every one of you. MERRY CHISTMAS !!!!!!!

Drunin Pumpkin Bread

Drunken Pumpkin Bread

Ingredients:
3 1/2 cups flour
2 cups granulated sugar
1 cup dark brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon ginger
2 cups cooked pumpkin, pureed
1 cup vegetable oil
1/2 cup rum
4 eggs, slightly beaten
1 cup golden raisins

Preparation:
Preheat oven to 350F.

Directions:
In a medium sized bowl, combine flour, sugars, salt, baking soda, and spices. Add pumpkin, oil, rum, and eggs, beating until well blended. Stir in raisins. Divide batter into two greased 9-inch loaf pans, and bake 60-70 minutes

Pumpkin Cheescake Bars

1 1/2 Cups gingersnaps crushed, plus for garnish
6 TBS Butter, melted 
2 eggs
1.4 plus 2 TBS sugar. devided
2 1/22 tsp vanilla devided
1 8oz plus 1 3oz cream cheese softened
1 1/4 cup pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg ( fresh)
1/4 tsp ground cloves
1 cup sour cream

preheat oven to 325 degrees. Lightly grease a 13x9 inch baking dish. Combine Crums and butter in a  small bowl, press into the bottom of baking dish. Bake 10 minutes.


Meanwhile, combine eggs, 1/4 cup sugar and 1 1/2 tsp vanilla in mixing bowl with beater at med. than high speed for 2 minute until smooth. Add cream cheese and pumpkin; beat for 3 minutes until well blended. Stir in spices. Pour over crust and bakefor 40 minutes.


For topping, whisk sour cream, remaining sugar and vanilla in a small bowl until blended. Remove cheesecake from oven; spread sour cream mixture evenly over the top and bake for 5 minutes. Turn oven off and open door half way and let cheesecake bars cool in oven, When cool refrigerate at least 2 hours. Garnish with remaining gingersnap crumbs.

Eggnog With A Twist ~It's Pumpkin~

Ingredients:
4 C. milk & 1 C. canned pumpkin puree
7 lg. eggs
1 C. granulated sugar
1 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1 C. whipping cream
1 tsp. vanilla extract
Spiced rum (such as Captain Morgan), to taste

Pumpkin pie spice, as desired (to garnish)

Instructions: 1. In a large, heavy saucepan, whisk together the pumpkin puree and the milk. Bring slowly to a gentle boil. Remove from the heat.
2. Meanwhile, beat together your eggs and sugar in a heat-resistant bowl.
3. To temper your egg mixture, pour a small amount of your hot milk into the eggs, whisking constantly. Add a bit more, whisking all the while, until your egg mixture is hot and close to the temperature of your milk mixture.
4. Slowly and gradually whisk your tempered egg mixture into your milk mixture. Return to a medium-low heat.
5. Add cinnamon and nutmeg. Cook, whisking constantly, until the mixture coats the back of a spoon. Remove from heat and stir in cream, vanilla, and rum to taste.
6. Cover and refrigerate up to 24 hours. You'll want to let it chill for at least four hours to let the flavors combine. Garnish with pumpkin pie spice.

Pumpkin Pie with Pecan Streusel

Butter Pie Crust (makes two)
2 cups all purpose flour
1/4 tsp salt
2/3 cups cold butter
1 cup ice water will use 4 to 5 tsps
1/4 tsp vinegar







Combine flour and salt in a large bowl add butter and work with a pastry cutter until it forms small pea like crumbs. combine vinegar into ice water. Add enough water( about 4 to 5 tsp) to make a moist not wet dough. Work dough into a ball do not over work. Separate into two rounds and wrap in plastic wrap refrigerate while making filling.  This will make two crusts reserve for another time or make two times the ingredient. This can be made in a food processor if desired.

For the pecan streusel:

• 1 Tbs. firmly packed light brown sugar
• 1/4 cup pecans, coarsely chopped
• 1/4 tsp. ground cinnamon
  
  

For the filling:

• 1 large can pumpkin puree
    12 to 14 oz.
• 3/4 cup firmly packed light brown sugar
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1 1/4 cups heavy cream
  
• Sweetened whipped cream for serving

Fold the dough round in half and transfer to a 9-inch pie dish. Unfold and ease into the pan, patting it firmly into the bottom and up the sides. Trim edge and flute.

Refrigerate while making filling ingredients. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil and fill with raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F.

To make the pecan streusel, in a small bowl, stir together the brown sugar, pecans and cinnamon. Set aside.



In a large bowl, stir together the pumpkin puree, brown sugar, salt and eggs. Add the cinnamon, ginger and allspice and beat until creamy. Pour into the partially baked pie shell.

Bake until the filling is firm, about 20 minutes. Remove the pie from the oven, quickly sprinkle the pecan streusel evenly over the pie, and continue baking until the filling is slightly risen and firm in the middle, 20 to 25 minutes more. Transfer to a wire rack and let cool.

Pumpkin Torte

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 3/4 cup all-purpose flour, divided
• 1 cup water
• 3/4 cup canned pumpkin
• 2 eggs
• 1/3 cup canola oil
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• 1-1/3 cups butterscotch chips
• 1/4 cup chopped pecans
• 
  FROSTING:
• 1 cup butter-flavored shortening
• 7-1/2 cups confectioners' sugar
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1 to 1-1/2 teaspoons maple flavoring
• 1 Cup chopped pecans

Directions

• Grease three 9-in. round baking pans; line with waxed paper. Grease the paper and set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil and cinnamon; beat for 30 seconds on low speed. Beat for 2 minutes on medium.
• Transfer a third of the batter to a small bowl; beat in brown sugar and remaining flour. Stir in chips and pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans.
• Bake at 350° for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, cream shortening until fluffy. Add the confectioners' sugar, milk, vanilla and maple flavoring; beat until smooth.
• Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer. Top with a quarter of the frosting. Top with remaining plain cake layer; spread remaining frosting over top and sides of cake sprinkle chopped pecans on top. Yield

Pumpkin Swirl Cheesecake

              

• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 3 (250 g) packages Cream Cheese, softened
• 3/4 cup sugar, divided
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash ground cloves
• 20 Ginger Snap cookies

Directions

1. Heat oven to 350 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9 inch springform pan.
2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.

Sour Cherry Cheesecake without Crust

32 oz cream cheese that has been whipped 5 eggs 1 stick unsalted butter 11/4 c sugar 16 oz sour cream 1 tsp lemon juice 2 tbsp cornstarch 11/4 tsp   vanilla 1/2 jar sour cherries dreained Let cream cheese, sour cream, butter and eggs stand at room temperature for approximately 1 hour. Whip cream cheese than add butter and sour cream together, then add the cornstarch, sugar, vanilla, and lemon juice. Beat on"whip" speed until very well blended. Beat in one egg at a time until the entire mixture is very smooth. Fold in sour cherries Pour mixture into a greased 9 1/2 inch spring pan. Place pan into a large roasting pan half filled with water. Bake at 375 degrees for one hour or until top is golden brown. Turn off oven and let cake cool with oven door open for one hour. Let stand at room temperature for two more hours cover and set in fridge until chilled.     Put remaining sour cherries into a heavy sauce pot, add juice, reserving a 1/2 cup which      you will add 2 TB of corn starch. Bring cherries and liquid to a simmer than add the

reserved liquid with cornstarch. Continue to simmer stirring constantly until thickened.

Chill and serve on the side with the cheesecake.

Cinnamon roll Bread Pudding with Vanilla Sauce

6 large cinnamon rolls store bought without glaze (cut into bite size pieces)
1 cup raisins
4 eggs
2 1/2 cups milk
2 1/2 cups half & half
1 tsp salt
2 tsp vanilla
1/2 cup sugar
1 stick butter

place cut cinnamon rolls into a 10 in baking dish
add raisins
add beaten eggs to milk and half & half, add salt, sugar, and vanilla mix well until sugar is dissolved. Pour over rolls. Top with butter which you have cut into pieces. Bake in a 350 degree oven for 40 minutes or until bubbly but not brown.


Sauce ( cook just before serving)
vanilla pudding (not instant)
3 cups milk and a splash of half & half


Cook pudding according to directions with the 3 cups of milk and a splash of half & half. Serve over cinnamon roll bread pudding. Either the entire pudding or individually.
 

Pear Brandy Bundt Cake

Ingredients

• 1 cup unsalted butter, room temperature, plus more for pan
• Flour, for pan
• 2 cups sugar
• 6 eggs
• 3 1/2 cups sifted cake flour
• 3 ripe pears, peeled, cored, and grated
• 1 tablespoon pure vanilla 
• 1/2 cup pear brandy, divided
• Pear preserves, heated and strained, for garnish

Directions

Grease and flour an 8-cup bundt pan and set aside. Preheat oven to 325 degrees F.

In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla,  and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set.

Homemade Pear Brandy

Pear Brandy

This can be used to make Pear Cake

½ pound firm ripe pears
2 whole cloves
1 1-inch cinnamon stick
Pinch of nutmeg
1 cup sugar
1½ cups brandy
Core pears and cut into 1-inch chunks, do not peel. Place in a jar with cloves, cinnamon, nutmeg, sugar and brandy. Cover tightly and let steep for 2 weeks at room temperature. Shake jar daily. When steeping period is complete, strain and filter the liquid using a coffee filter in your strainer.
Pour into bottles and cap tightly. Let age at least 1 month before serving.

Apple Cake

• 3 cups all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter or margarine, softened
• 1 3/4 cups sugar
• 3 large eggs, separated
• 1/2 cup milk
• 8 medium (about 3 pounds) cooking apples, such as Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, or any combination, cored and diced (peeling is optional)

Glaze (optional):

•  1/2 cup confectioners' sugar and 1/2 cup light brown sugar
• 1/2 teaspoon vanilla or almond extract
• 1 to 2 tablespoons milk or water

Preparation

1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.

2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.

3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.

4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.

5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.

6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

Quick and Easy Cherry Cake

ENLARGE IMAGE

2 lbs. pitted fresh sour cherries 

   or frozen and thawed sour cherries

1⁄4 cup flour, plus more for pan

16 tbsp. unsalted butter, softened, 

   plus more for pan

1 1⁄2  cups sugar

3 tbsp. kirsch or brandy

1 tsp. vanilla extract

1 egg 

2 1⁄4  cups whole wheat flour

1 tbsp. baking powder 

3⁄4 tsp. kosher salt

1 cup milk

1. Heat oven to 400°. Toss cherries with 1⁄4 cup flour in a bowl; set aside.

2. Grease a 13" x 9" baking sheet with butter and dust with flour; set aside. In a large bowl, beat together butter, sugar, kirsch, and vanilla with a hand mixer on medium speed until pale and fluffy. Add egg; beat until incorporated. 

3. In a medium bowl, whisk together whole wheat flour, baking powder, and salt. With the mixer running on low speed, alternately add flour mixture and milk in 3 batches to make a batter. Spoon batter onto reserved baking sheet and smooth evenly. Sprinkle cherries over the top. Bake at 400 degrees for 10 minutes, then  reduce to 350 for, 40 minutes or until golden brown and tooth pick comes out clear. Let cake cool 30 minutes, then cut into squares.

Top with kirsch flavored whipped cream....

We Have A Winner

CONGRATULATIONS~~~~~~~~BIRGIT KRAUS~~~~~~~~WINNER OF THE OKTOBERFEST GIVEAWAY....

~$$$ OKTOBERFEST GIVEAWAY$$$~Sponsored by Germandeli.com

This is the store for people who love German and European groceries.
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Americaner~Wiesbadener Kaffeklatsch~: ~$$$ OKTOBERFEST GIVEAWAY$$$~

Americaner~Wiesbadener Kaffeklatsch~: ~$$$ OKTOBERFEST GIVEAWAY$$$~: "Germandeli.com Who doesn't like Oktoberfest? Who doesn't like Bratwurst, big German Pretzels and Beer; and best of all how would you like to..."

~$$$ OKTOBERFEST GIVEAWAY$$$~Sponsored by Germandeli.com

http://thewiesbadenerkaffeklatsch.blogspot.com/2011/08/oktoberfest-giveaway.htmlWho doesn't like Oktoberfest? Who doesn't like Bratwurst, big German Pretzels and Beer; and best of all how would you like to have it all for FREE...That"s what I said FREE..Graciously Sponsored by GermanDeli.com A $50.00  e-gift card to use at the German Deli,,,,,,,,Exciting.....here's what you do to enter.. (1)Become a follower of this blog..just click on Follow on the Right to become a member(2)click on the link below Facebook German Deli and press the like button and type enter me, (3) go to Annemarie Wiesbadener kaffeklatsch and become a friend and write enter me...(4)go to the info page and follow the link to Wiesbadener Kaffeklatsch and press the like button.. and type enter me..Good Luck!!
General Information

Ordering Online? Follow us at www.facebook.com/germandeli
Follow us on Twitter: http://twitter.com/germandeli
GermanDeli Test Kitchen: http://www.youtube.com/user/GermanDeliMarketing

contest rules: You must be 18 or older or get your parents permission (parents will contact me via personal message if you are chosen)) otherwise a new winner will be selected. Giveaway runs from August 1 to September 1 2011...winner will be selected via random drawing of all entries..all entry rules must comply...winner will be notified September 2nd 2011.
 

Plum Cake Zweteschgenkuchen

250 g	Mehl
½	Backpulver
1	Ei(er)
80 g	Zucker und etwas Zimt
50 g	Margarine
etwas	Milch
1 kg	Pflaumen (Zwetschgen)
	Für die Streusel:
125 g	Mehl
1	Ei(er)
1	Vanillezucker
70 g	Zucker
70 g	Butter
	Fett für die Form

Zubereitung

Mürbteig mit den Händen kneten. Danach kommt er in eine eingefettete Backform und wird dort glatt gestrichen (wie ein Pizzaboden). Etwas Zimt auf Boden streuen.
Die Zwetschgen (Pflaumen) entkernen und auf dem Boden verteilen. Zimt und Zucker auf die Zwetschgen streuen. Danach den Streuselteig mit den Händen verkneten und den gesamten krümeligen Teig auf die Zwetschgen streuen. Bei Ober- und Unterhitze (180°C) 55 Minuten backen.

Chocolate Peppermint Cheescake Bars.

Crust:
30 peppermint creme-filled chocolate cookies
5 tablespoons unsalted butter, melted
1/2 teaspoon fine salt

Filling
8 ounces bittersweet chocolate, finely chopped
8 ounces semisweet chocolate, finely chopped
16 ounces 1/3 less fat cream cheese, softened
1 1/3 cups granulated sugar
1 cup low fat sour cream

4 large eggs, room temperature

Glaze:
8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 Tbs non hydrogenated shortening                                                                                     2 teaspoons light corn syrup
1/4 cup low fat sour cream, room temperature
crushed candy canes (about 3, large)

Preheat oven to 350 degrees

In a food processor - add cookies and process until they form crumbs. With the processor running, pour in the melted butter and salt - process just until combined.  Press the mixture into a 9" x 13" pan lined with foil - evenly pressing to cover the bottom completely.

Meanwhile, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (don't allow the bowl to touch the water) - stir occasionally until melted and smooth. Remove and set aside to cool a bit.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and mix well, scraping down the side of the bowl as needed. Add the eggs, one at a time, and mix just until incorporated. Pour in the cooled melted chocolate and mix until smooth.

Pour the filling evenly over the crust and smooth the top. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Remove and place on a wire rack to begin cooling.

Add chocolate, butter and corn syrup to a small sauce pan on the stove over medium-low heat.  Stir the chocolate mixture until melted and smooth, remove from heat and stir in the sour cream. Spread glaze evenly over the warm cheesecake. When the glaze has almost set sprinkle the crushed candy canes evenly over the top.  Let cool completely and then refrigerate at least 8 hours.

Quark Kasekuchen ohne Boden

Ingredients:
250 g Butter
250 g Sugar
3 eggs
1 pkg vanilla pudding
1 pkg almond (mandel) pudding
1Tbs baking powder
1 kg Quark
1/2 shot rum

Combine Quark, butter, and sugar and beat until light and creamy. Beat in pudding powders and baking powder then add one egg at a time incorporating each before adding the other, add rum and beat until velvety smooth.
Put some ground up almonds or hazelnuts into bottom of a 91/2 in springform pan, ( the nuts prevent sticking) Bake in a 375 degree oven for 15 minutes reduce to 325 and bake for an additional 60 minutes. (if the top begins to get to brown cover with a strip of foil) turn off the heat and leave in the oven 30 minutes with the door ajar.  Remove from oven and loosen springform but do not remove. Cool completely remove ring and transfer to a  serving plate.

Mango Mango Cake

2 cups of mashed ripened mangoes
2/3 cup of sugar
2 1/2 cups of flour
2 tsp baking powder
1/4 tsp salt
1/2 cup of butter
2 eggs
2 tbsp real maple syrup
2 tbsp pure vanilla
----------
1 tbsp brown sugar
1 tbsp butter

1. Peel the mangoes. I used four very ripe mangoes (when they are yellow/red,,soft to the touch and smell sweet).
2. Cut what you can into nice pieces, and save about two cups for mashing.
3. Mix sugar, butter and eggs 
4. Add flour, baking powder, salt 
5. Mix syrup and vanilla into the batter, and then add the mashed mangoes. Pour the batter into 13x9  greased baking pan.
6. Put it in a pre-heated oven at 350 degrees F 
7. Bake for 10 minutes 
8. Take out baking pan and spread the leftover mango pieces over the cake. 
9. Drizzle brown sugar and butter over the mangoes.
10. Bake for 40-50 minutes, until a toothpick comes out clean
11. Top with real vanilla ice cream and mango coolie (made by combining mango and a little sugar in a blender and puree..

Peaches and Cream Cake (A cross between a coffee and cheesecake)

Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla
2 eggs
1 cup milk
6 tablespoons butter, melted
Peaches and Topping:
29-ounce can sliced peaches or 1 quart home-bottled peaches
16 ounces (2 packages) cream cheese, light or regular, softened to room temperature
1 cup granulated sugar
6 tablespoons reserved peach juice
Cinnamon and sugar for sprinkling
Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn’t have to be perfect, just try to spread it as evenly over the top as possible (it’s ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has set and the middle no longer wiggles.

Boston Cream Pie (In Honor of Our Birthday)

For the cake

• 1 1/2 sticks (3/4 cup) unsalted, butter, softened
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups cake flour (not self-rising)
• 2 1/2 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 3/4 cup milk

For the custard

• 3 tablespoons cornstarch
• 1/3 cup sugar
• 1 cup milk
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 vanilla bean, split lengthwise
• 3 tablespoons unsalted butter

For the glaze

• 6 ounces fine-quality bittersweet chocolate (not unsweetened), broken into pieces
• 3 tablespoons water
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons light corn syrup
• 1/4 teaspoon salt
•  

Make the cake:
Preheat the oven to 350°F. and butter and flour a 9 1/2-inch springform pan. In a bowl with an electric mixer cream together the butter, the sugar, and the vanilla until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Into another bowl sift together the flour, the baking powder, and the salt and beat the mixture into the butter mixture in batches alternately with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared springform pan and bake the cake in the middle of the oven for 50 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack.

Make the custard:
In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally.

Make the glaze:
In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, the butter, the corn syrup, and the salt, stirring until glaze is smooth, and remove the bowl from the pan.

Remove the cake from the pan, halve it horizontally with a long serrated knife, and arrange the bottom half, cut side up, on a plate. Top the bottom half with the custard, spreading the custard to the edge, put the remaining cake half, cut side down, on the custard, and pour the glaze on top of it, spreading the glaze to the edge and letting it drip down the side. The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled.