Maple-Walnut Cake
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
5 large
Egg White1.25 cups
Maple Sugar (granulated)3 tsp
Maple Extract1 tbsp
Baking Powder1 tsp
Salt1.5 cups
Sugar4 large
Egg (at room temperature)1 tbsp
Vanilla Extract3 cup
Heavy CreamDirections:
1
Beat in the vanilla
2
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
3
Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes
4
Beat in the butter a few pieces at a time, then continue beating until smooth
5
(Don't worry if the mixture looks separated at first; keep beating and it will come together
6
) Beat in the maple extract
7
Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick
8
Spoon the reserved walnut syrup over the cakes, letting it soak into the holes
9
Coarsely chop the walnuts
10
Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts
11
Put 1 cake layer on a platter and spread the walnut frosting on top
12
Top with the second cake layer
13
Cover the whole cake with the remaining maple frosting
14
Decorate with more walnuts
15
Preheat the oven to 350 degrees F
16
Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess
17
Whisk 3 cups flour, the baking powder and salt in a bowl until combined
18
Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes
19
Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed
20
(The mixture may look separated at this point
21
) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl
22
Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth
23
Divide the batter between the prepared pans
24
Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes
25
Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely
26
Remove the parchment
27
Trim the tops of the cakes with a long serrated knife to make them level, if desired
28
Photograph by Levi Brown