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Brattleboro Maple-Creme Cake




Source of Recipe


Internet


List of Ingredients




Cake layers:
6 large egg yolks
1 cup whole milk
3/4 teaspoon vanilla
1 teaspoon maple flavoring
3 cups sifted cake flour
101/2 ounces maple sugar (about 21/4 cups, packed)
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened and pinched into 1-inch or so pieces

Maple-walnut filling:
1 cup evaporated milk
1 cup maple sugar
5 large egg yolks, beaten with a whisk for 1 minute
1/2 cup unsalted butter
1 teaspoon maple flavoring
1 1/2 cup chopped, toasted English walnuts

Maple-creme filling:
1/2 cup maple sugar
1 1/2 cups whipping cream

Maple frosting:
1 1/4 cup unsalted butter
1 1/4 cup maple sugar
5 tablespoons half-and-half
1 teaspoon maple flavoring
Pinch salt
3 cups powdered sugar, sifted
1 cup crushed English walnuts, for garnish



Recipe



To make the cake: Heat oven to 350 degrees. Lightly grease 2 9-inch round cake pans; line with parchment and grease again. Dust with a little flour.

Combine egg yolks, 1/4 cup milk, vanilla and maple flavoring. Whisk until the eggs are thoroughly blended. Set aside.

In a large mixing bowl, combine flour, sugar, baking powder and salt. Whisk together. Add the butter and remaining 3/4 cup milk. Mix on low until all is moistened. Increase speed to medium and beat for 90 seconds. Scrape down sides of bowl. Gradually add egg mixture in 3 batches, beating on a medium speed for 20 seconds after each addition and scraping the sides of the bowl. Pour batter into parchment-lined cake pans.

Bake 25 minutes, or until done.

To make maple-walnut filling: Combine milk, sugar, egg yolks and butter in a saucepan. Cook over medium heat until thickened, about 12 minutes (stirring constantly), then remove from heat. Add flavoring and walnuts. Cool. Refrigerate overnight. (Note: You will have leftover filling.)

To make maple-creme filling: Sift maple sugar into cream. Stir to dissolve. Whip to stiff peaks. Do not prepare until ready to assemble the cake.

To make the frosting: Melt butter and sugar together. Bring to a boil and boil 2 minutes. Remove from heat; stir in half-and-half. Return to heat and bring to a boil. Remove from heat. Add maple flavoring and salt. Cool to lukewarm. Add powdered sugar. Beat until creamy.

To assemble: Slice layers in half horizontally, so that you have four layers. Trim layers to make them as even as possible. (The less trimming, the taller the cake will be.) Lay bottom half of first layer, cut side up, on cake plate; spread with maple-creme filling; top with second half of layer (cut side down). Spread with maple-walnut filling. Place bottom half of second layer, cut side up, over maple-walnut filling. Spread with maple-creme filling; top with second half of layer (cut side down). Freeze cake for about 1/2 hour to firm fillings and make it easier to frost. Frost entire cake with maple-walnut frosting.

Spread crushed English walnuts over top of cake. Using a No. 4 or 5 icing tip, pipe long strings of frosting across cake top. Pipe small, up-and-down lines around cake bottom, using the same tip.

Serves 12 to 14.