Nutty Maple Mousse Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
--Condensed Milk--3/4 cup sugar 1/2 cup water 1 cup plus 2 tbsp (18 tbsp) non-fat powdered milk --Cake--1/3 cup blanched almonds1/3 cup maple flavoured granola (like Cascadian Farms' Maple Brown Sugar)1 3/4 cups flour2 tsp baking powder1 tsp baking sodaAll the milk mixture7 tbsp melted butter2/3 cup water3 1/2 tbsp pure maple syrup (grade B if possible)1 tsp maple extract1 tsp vanilla extract--Mousse--1/2 tbsp unflavoured gelatine (1 packet)2 tbsp cold water1/4 cup boiling water1 cup chilled whipping cream1/2 cup super-fine (fruit) sugar2 tbsp maple syrup1 tsp vanilla extract1 tbsp maple extract--Ganache--1/2 cup whole milk3 tbsp non-fat powdered milk 2 tbsp maple syrup3.5 oz white chocolate, chopped
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.
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.
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.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Cook over low heat until thick, about 15 minutes. Set aside to cool for 1 hour.
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.
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.
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.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info 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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