| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter, room temp. |
| 1/2 |
c |
Light brown sugar, packed |
| 2 |
|
Eggs, beaten to blend |
|
|
room temperature |
| 2 1/2 |
c |
Cake flour |
| 2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1 |
c |
Maple syrup |
| 1/2 |
c |
Hot water |
| 1 |
c |
Maple syrup |
| 1 |
c |
Chopped walnuts |
| 2 |
c |
Whipping cream |
| 6 |
T |
Powdered sugar |
| 1 |
t |
Maple extract, or… |
|
|
up to double this amount |
INSTRUCTIONS
FOR CAKE: Preheat oven to 350 degrees F. Grease two 8- to 9-inch
round cake pans. Using electric mixer, cream butter and brown sugar.
Beat in eggs in thin stream. Combine flour, baking powder and baking
soda in another bowl. Alternate adding dry ingredients, syrup and hot
water to butter mixture, blending until smooth. Bake until tester
inserted in center comes out clean, about 30 minutes. Cool completely.
Wrap; chill thoroughly. FOR PRALINE: Lightly grease baking sheet.
Boil syrup in heavy small saucepan until candy thermometer registers
300 degrees F (hard-crack stage). Remove from heat. Stir in walnuts.
Pour onto prepared sheet. Cool until set. Transfer to processor and
mix to fine powder. FOR WHIPPED CREAM: Beat cream with sugar and
extract to stiff peaks. TO ASSEMBLE: Cut off top crusts from cake
layers. Set 1 layer on platter. Spread lightly with whipped cream.
Sprinkle lightly with praline. Top with second cake layer. Spread top
and sides lightly with whipped cream. Spoon remaining whipped cream
into pastry bag fitted with star tip. Pipe lattice design atop cake;
pipe border around bottom edge of cake. Press praline onto sides;
sprinkle any remainder on top. Serve Maple Walnut Cake chilled or at
room temperature. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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