1/2 c Unsalted butter, room temp. MAPLE WALNUT PRALINE
1/2 c Light brown sugar, packed 1 c Maple syrup
2 ea Eggs, beaten to blend, room 1 c Chopped walnuts
-temperature MAPLE WHIPPED CREAM
2 1/2 c Cake flour 2 c Whipping cream
2 t Baking powder 6 T Powdered sugar
1/2 t Baking soda 1 t Maple extract OR up to
1 c Maple syrup -double this amount
1/2 c Hot water
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
crust 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. Servings: 12
Yields
1 cake