MAPLE CAKE

[HOLY MOLY . . . . sorry about the delay but as you are all aware there was a hurricane!

Everything is fine with Robby and I.  However I was out of work for a week and we still do not have internet so I could not post this Blog.  But seriously if the worst thing that happened to us is that I couldn't post my blog we are exceedingly lucky.  Now to some actual food talk . . . . ]

 

Robby and I went to Vermont recently. 

This is the pretty place we stayed . . . .

This is some dumb covered bridge. . . . .

This is the story about food . . . .
 

For anyone that has been to Vermont you know that their favorite thing is maple syrup . . . . maple this maple that . . . . maple maple maple. 

So I jumped on the Maple bandwagon. 
 

Robby bought me 2 maple syrup cookbooks at a roadside store on our trip ($1.25 each was an irresistible price).   

So for Robby’s dessert this week I made one of the recipes from the “Third Edition.”

MAPLE CAKE

CAKE

1 ½ CUPS SUGAR

1 CUP BUTTER

3 EGGS (SEPARATED)

¾ CUP (HONEY FLAVORED* OPTIONAL) GREEK YOGURT

2 ½ CUPS CAKE FLOUR (SIFTED)

1 ½ TSP BAKING POWDER

½ TSP BAKING SODA

1TSP NUTMEG

1 TSP CINNAMON

½ TSP CLOVES

½ TSP SALT

Cream together the butter and sugar.

Add egg yolks.

Sift together all dry ingredients (INCLUDING SPICES).

Add dry ingredients to butter/egg mixture alternately with yogurt.

Whip egg whites until stiff peaks form and fold into batter mixture.

Divide batter between two 9” greased cake pans

Bake at 350 for 20-25 minutes.

Refrigerate cooled cakes until ready to assemble.



Like my pepper plants? 

(Absolutly nothing to do with this cake though.)

 

 

 

 

 

 

MAPLE MOUSSE FILLING

1 PACKET OF GELATIN

¼ CUP WATER

¾ CUP MAPLE SYRUP

2 CUPS HEAVY CREAM

½ CUP FINALY CHOPPED PECANS

 

Boil syrup until reduces by 1/3.  Turn off heat.

Dissolve gelatin in cold water for 5 minutes.

Add to hot syrup and stir till dissolved.

Refrigerate.

What syrup mixture is fridge temp whip heavy cream to stiff peaks.

Whip in syrup mixture.

Fold in nuts.

Refrigerate until ready to assemble cake.

MAPLE BUTTERCREAM

3 EGG WHITES

¾ CUP MAPLE SYRUP

2 STICKS SOFTENED BUTTER

Bring syrup to boil.  Continue to boil till temp reached 275 degrees.

Whip egg whites till soft peaks form.

Slowly pour syrup into whipped whites while continuing to whip on medium speed.

Continue to whip for 5 minutes, until even and glossy.

Add butter 1tbs at a time whipping until smooth.  As shown in picture above.

ASSEMBLE THE CAKE

Skim brown parts off of bottom and side of cold cakes, and then slice in half.

Place one cake layer on plate.  Cover with third of maple mousse filling.

Cover with additional layer.  Cover with third of maple mousse filling.

Repeat.  If desired spice up the top layer.  (Makes it look like a big mac or soemthing right?)

Cover top layer and sides of cake with maple buttercream.  Do a swirrrrrly whirrrly on top.

Cake should be refrigerated 2hrs minimum before serving.

 

Thanks Vermont!