Karen Mintzias
–CAKE–
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 ts Baking powder
1/2 ts Baking soda
1 c Maple syrup
1/2 c Hot water
MAPLE WALNUT PRALINE
1 c Maple syrup
1 c Chopped walnuts
MAPLE WHIPPED CREAM
2 c Whipping cream
6 tb Powdered sugar
1 ts Maple extract; or…
— up to double this amount
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.
Yields
12