Preparation:
Preheat oven to 350 F. Spray two 9 or 8 inch round cake layer pans with non
stick cooking spray and line with circles of parchment paper.
Cream the butter with the sugar until light and fluffy. Add eggs a bit at a
time, then vanilla. Combine flour, baking powder, baking soda and salt.
Alternate adding dry ingredients to creamed mixture with the maple syrup and
hot water. Scrape the bottom of the bowl to ensure batter is evenly
combined.
Spoon into prepared pans. Bake until cake tests done - about 30 minutes.
For praline, line a cookie sheet with parchment paper. Boil syrup in a 2
quart, heavy-bottomed saucepan until it reaches 300 F. on a candy
thermometer
(hard crack stage). Remove from heat and stir in walnuts. Pour onto prepared
baking sheet and cool well, until set. Transfer to a food processor and
pulse
to make a fine powder.
For creme chantilly, beat cream with sugar and extract to stiff peaks.
To assemble, cut off top crusts of cake. Set bottom layer on a platter and
spread on half of whipped cream. Sprinkle with some maple praline. Top with
second cake layer. Ice top and sides with remaining whipped cream. Press
maple praline on sides and dust top with any remaining (or garnish with
chopped walnuts). |
