White Chocolate and Rhubarb Boston Cream Pie

Ingredients

• Sponge Cake

  • 1 cup (250 ml) unbleached all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 4 eggs, separated
  • 1 cup (250 ml) sugar
  • 1/2 cup (125 ml) canola oil
  • 1/4 cup (60 ml) water
  • 1 teaspoon (5 ml) vanilla extract

• Pastry Cream

  • 1/4 cup (60 ml) sugar
  • 2 tablespoons (30 ml) unbleached all-purpose flour
  • 1 tablespoon (15 ml) cornstarch
  • 2 eggs
  • 1 1/4 cups (310 ml) milk, hot
  • 4 oz (110 g) white chocolate, chopped

• Rhubarb compote

  • 1 1/2 cups (375 ml) rhubarb, preferably red, sliced
  • 1/4 cup (60 ml) sugar

• Ganache

  • 6 tablespoons (90 ml) 35% cream
  • 8 oz (225 g) white chocolate, chopped
  • 1/2 cup (125 ml) icing sugar
• • 100 g almond paste (1/2 package)