Maple Mountain Crunch Cake Recipes
MAPLE MOUNTAIN CRUNCH CAKE
Puff candy and cookie buttons add a delightful flavor and texture combination to angel food cake in this recipe from The Vermont Country Store.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Place the bowl and whisk attachment of an electric mixer in freezer until chilled, about 30 minutes.
- Place heavy cream and maple syrup in chilled bowl and attach to electric mixer along with the chilled whisk attachment; beat cream until soft peaks form. Gently fold in crushed puff candy until just combined; do not overmix.
- Place bottom half of cake on a cake plate, cut-side up. Spread enough of the whipped cream mixture over cut side to make a 1-inch-thick filling; top with remaining half of cake, cut-side down.
- Generously frost entire cake with remaining whipped cream mixture. Sprinkle top with crushed maple cookies, allowing some to drop down the sides. Transfer cake to refrigerator; chill until whipped cream is set. Cake is best served the day it is made.
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- Line baking sheet with aluminum foil; brush foil with vegetable oil. Stir maple syrup, sugar, and apple cider vinegar in heavy medium saucepan until sugar is moistened.
- Immediately pour maple candy out onto prepared baking sheet and spread to even 1/2-inch thickness (candy begins to firm quickly). Let stand until candy hardens, at least 30 minutes.
- Preheat oven to 350°F. Spray two 8-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line pan bottoms with parchment paper; spray parchment.
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- Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes 5 minutes. Turn cakes out onto racks, peel off parchment paper, and cool cakes completely.
- Bring maple syrup to boil in small saucepan. Meanwhile, using electric mixer, beat egg whites in large bowl until stiff peaks form. Without letting hot maple syrup touch beaters, pour 1/4 cup syrup into egg whites, beating to blend.
- Chop enough maple candy into 1/4-inch pieces to measure 1 cup; wrap remaining maple candy tightly in plastic. Place 1 cake layer on platter. Spread 1 cup buttercream over cake.
- Chop enough of remaining maple candy into 1/4-inch pieces to measure 2 cups. Mince enough maple candy to measure 2 tablespoons. Press 1/4-inch pieces onto sides of cake.
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