Recipe - Maple Walnut Cake (Gateau A Lerable Et Noix)

CAKE
One half cup Unsalted butter; room temp.
One half cup Light brown sugar (packed)
2 Eggs; beaten to blend,
room temperature
2 One half cup Cake flour
2 teaspoon Baking powder
One half teaspoon Baking soda
1 cup Maple syrup
One half cup Hot water

MAPLE WALNUT PRALINE
1 cup Maple syrup
1 cup Chopped walnuts

MAPLE WHIPPED CREAM
2 cup Whipping cream
6 tablespoon Powdered sugar
1 teaspoon Maple extract; or...
up to double this amount

FOR CAKE: Preheat oven to 350 degrees F. Grease two 8 to 9inch round
cake pans. Using electric mixer, cream butter and brown sugar. Beat in
eggs in thin stream. Combine flour, baking powder and baking soda in
another bowl. Alternate adding dry ingredients, syrup and hot water to
butter mixture, blending until smooth. Bake until tester inserted in center
comes out clean, about 30 minutes. Cool completely. Wrap; chill thoroughly.
FOR PRALINE: Lightly grease baking sheet. Boil syrup in heavy small
saucepan until candy thermometer registers 300 degrees F (hardcrack
stage). Remove from heat. Stir in walnuts. Pour onto prepared sheet. Cool
until set. Transfer to processor and mix to fine powder. FOR WHIPPED
CREAM: Beat cream with sugar and extract to stiff peaks. TO ASSEMBLE: Cut
off top crusts from cake layers. Set 1 layer on platter. Spread lightly
with whipped cream. Sprinkle lightly with praline. Top with second cake
layer. Spread top and sides lightly with whipped cream. Spoon remaining
whipped cream into pastry bag fitted with star tip. Pipe lattice design
atop cake; pipe border around bottom edge of cake. Press praline onto
sides; sprinkle any remainder on top. Serve Maple Walnut Cake chilled or at
room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini