Maple Snow Cake
Light and absolutely delicious, the maple snow cake is sure to please all your guests this fall.
Ingredients
CAKE
- 1 1/2 cups pure maple syrup (ideally dark for its more robust taste)
- 10 egg whites at room temperature
- 1 pinch of cream of tartar
- 2 tsp cornstarch
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
MAPLE ICING
- 2 cups 35% cream
- 1/4 cup granulated maple sugar
- A few drops of vanilla extract
Preparation
CAKE
- Preheat oven to 450°F (230°C).
- Line a 9-inch (23 cm) square cake pan with parchment paper, leaving a 2-inch (5 cm) overhang. Do not butter the pan, as this will prevent the cake from rising. Set aside.
- In a heavy-bottomed saucepan, pour the maple syrup and bring to a boil without stirring until a candy thermometer reads 115°C (240°F).
TIP: To prevent it from foaming excessively and overflowing, place a wooden spoon in the pan. - In a bowl, using an electric mixer, beat the egg whites with the cream of tartar until stiff, adding the hot maple syrup in a thin stream while continuing to whisk quickly.
- Dilute the cornstarch in the vinegar, add the vanilla and incorporate into the maple egg white mixture. Whisk for 1 minute. Turn off the oven.
- Pour this mixture into the mold and bake overnight without opening the oven door (it is essential to follow this instruction, otherwise the cake will not rise). Unmold.
MAPLE ICING
- In a bowl, using an electric mixer, beat all ingredients until stiff peaks form.
- Top the cake with the maple frosting and refrigerate for at least 2 hours before serving.
- To finish, decorate with granulated maple sugar or grated sugar loaf for a more rustic look.