Ingredients

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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  • jo_jo_ba 3 years ago
    Amount Per Serving
    Calories: 324.0
    Total Fat: 14.4 g
    Cholesterol: 37.3 mg
    Sodium: 98.9 mg
    Total Carbs: 43.4 g
    Dietary Fiber: 0.8 g
    Protein: 6.5 g
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