Kushtaka Cream Pie (UnCruise)

2 egg whites (1/4 cup)

3/4 cup half-and-half, room temp

8 oz cake flour

8 oz sugar

2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

6 oz melted butter, unsalted

1 egg

2 Tbsp sugar

1/4 cup + 2 Tbsp hot water

1/4 cup dark rum

2 cups half-and-half

1/2 pod vanilla bean (or 1/2 tsp vanilla extract)

1 oz cornstarch

4 oz sugar

1/4 tsp salt

2 eggs

2 oz butter, unsalted

4 oz white chocolate chips

4 oz sweet dark chocolate

1 1/4 oz room temp butter, unsalted

4 tsp sifted cocoa powder

1 Tbsp dark rum

2 1/4 oz honey

Preheat oven to 350 degrees F. Butter and flour (or pan spray) a 10-inch round pie pan. Stir together the egg whites and one-third of the half-and-half. Reserve. Sift together the cake flour, sugar, powder and salt. Add the vanilla, melted butter the remaining half-and-half, and the whole egg. Beat at high speed for a few minutes. Gradually stir in the reserved egg white mixture and mix until combined. Pour into the prepared pie pan. Bake at 350 degrees F for approximately 40 minutes or until the center springs back when you press the cake lightly with your finger. Invert on a sheet pan lined with baking paper. Let cool.

Dissolve the sugar in the hot water. Mix in the rum.

Place the half-and-half in a heavy bottomed saucepan. If using vanilla bean, split lengthwise and scrape out the seeds. Add the seeds and the pod halves to the half-and-half. Bring to a boil. Keeping an eye on the milk, whisk the cornstarch, sugar and salt together in a bowl. Gradually add the eggs and mix until smooth. Slowly add about one-third of the hot milk to the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk. Place over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Boil for a few seconds longer to make sure the raw starch taste has disappeared. Remove the vanilla bean. Stir in the vanilla extract, if using. Stir in the butter continuing to stir until it is completely incorporated. Stir in the white chocolate, mixing until completely melted. Pour the custard into a bowl and cover with plastic wrap, allowing the plastic to touch the surface of the custard. Chill.

Cut the chocolate into small chunks and melt over hot water. Remove from the heat, add the butter, and stir until fully incorporated.

Stir the cocoa powder into the rum, mixing until smooth. Add the honey, then stir into the chocolate mixture. Let cool.

Cut the skin and as much of the top as necessary off the cake base to make the top level. Invert so that the wider end of the cake becomes the bottom and split into 2 layers.

Brush half the rum syrup over the bottom layer. Spread the pastry cream evenly over the bottom layer.

Place the top cake layer on the custard. Press down lightly to secure and to force the custard to the edges of the cake. Brush the remaining rum syrup over the top layer.

Place the cake on a cooling rack over a sheet pan. Pour the chocolate glaze on top of the cake (you may have to reheat it to get it to a spreadable consistency). Use a spatula to carefully push some of the glaze from the top to the edge, letting it run down the sides. Transfer to a cardboard cake circle, or other serving plate. Refrigerate until the glaze is set, then cut into the desired number of servings, using a knife dipped in hot water.