Nutty Maple Mousse Cake
From jo_jo_ba 13 years agoIngredients
Condensed Milk
- 3/4 cup sugar shopping list
- 1/2 cup water shopping list
- 1 cup plus 2 tbsp (18 tbsp) non-fat powdered milk shopping list
Cake
- 1/3 cup blanched almonds shopping list
- 1/3 cup maple flavoured granola (like Cascadian Farms' Maple brown sugar) shopping list
- 1 3/4 cups flour shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- All the milk mixture shopping list
- 7 tbsp melted butter shopping list
- 2/3 cup water shopping list
- 3 1/2 tbsp pure maple syrup (grade B if possible) shopping list
- 1 tsp maple extract shopping list
- 1 tsp vanilla extract shopping list
Mousse
- 1/2 tbsp unflavoured gelatine (1 packet) shopping list
- 2 tbsp cold water shopping list
- 1/4 cup boiling water shopping list
- 1 cup chilled whipping cream shopping list
- 1/2 cup super-fine (fruit) sugar shopping list
- 2 tbsp maple syrup shopping list
- 1 tsp vanilla extract shopping list
- 1 tbsp maple extract shopping list
Ganache
- 1/2 cup whole milk shopping list
- 3 tbsp non-fat powdered milk shopping list
- 2 tbsp maple syrup shopping list
- 3.5 oz white chocolate, chopped shopping list
How to make it
Condensed Milk
- Combine the "Condensed Milk" ingredients in a saucepan and bring to a boil.
- Cook over low heat until thick, about 15 minutes. Set aside to cool for 1 hour.
Cake
- Preheat the oven to 300F and line two 9" cake tins with parchment or lightly grease and flour.
- Combine almonds and granola in a food processor and process until finely ground (but not butter).
- Pour into a bowl and whisk in flour, baking powder and baking soda. Set aside.
- In a large bowl, beat together milk mixture, melted butter, water, maple syrup, maple extract and vanilla.
- Beat in flour mixture in two additions, mixing smooth after each.
- Bake for 40-45 minutes, until tests done.
- Place pans in the freezer immediately for 2 hours, then remove and place on wire racks.
Mousse
- Chill large mixing bowl and beaters in freezer for 1 hour.
- In a small bowl, sprinkle gelatine over cold water. Let stand 1 minute to soften.
- Add boiling water and stir well, until gelatine is dissolved and clear.
- Cool 5 to 10 minutes.
- Meanwhile, in the frozen bowl with frozen beaters, beat whipping cream with sugar and maple syrup until soft peaks form.
- Add extracts and continue beating until stiff and glossy.
- Pour in gelatin mixture, beating until very well blended.
Ganache and Assembly
- Lightly spread, so you don't deflate the mousse, 2/3 of the mixture on one cooled cake round. Top with the other cake round and spread remaining mousse on the top only. Chill 1 hour.
- In a small saucepan combine whole milk, powdered milk and maple syrup until just below boiling.
- Pour into the white chocolate and stir well, until melted and smooth. Let cool and thicken 15 minutes.
- Drizzle maple ganache over the chilled cake. Keep in the refrigerator until serving.
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