Maple-Walnut Cake
Ingredients
For the frosting:
5 large egg whites
1 1/4 cups granulated maple sugar
4 sticks unsalted butter, cut into small pieces, at room temperature
3/4 teaspoon maple extract
For the cake and filling:
Basic Vanilla Cake , baked and cooled
2 5 -ounce jars walnuts in syrup, drained, syrup reserved, plus more for decorating
Directions
Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
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