Nutty Maple Mousse Cake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Nutty Maple Mousse Cake calories by ingredient
Introduction
Since my friend K is allergic to walnuts and hazelnuts, her original choice of dessert (a maple-walnut cake with maple mousse) at Niagara-on-the-Lake's Cannery Restaurant was out of the question. She does love almonds though, so I brought them into the mix instead and cooked up a fantastic mousse and ganache to crown the whole thing off! Since my friend K is allergic to walnuts and hazelnuts, her original choice of dessert (a maple-walnut cake with maple mousse) at Niagara-on-the-Lake's Cannery Restaurant was out of the question. She does love almonds though, so I brought them into the mix instead and cooked up a fantastic mousse and ganache to crown the whole thing off!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 almonds
1/3 cup maple flavoured granola (like Cascadian Farms' Maple Brown Sugar)
1 3/4 cups flour
2 tsp baking powder
1 tsp baking soda
All the milk mixture
7 tbsp melted butter
2/3 cup water
3 1/2 tbsp pure maple syrup (grade B if possible)
1 tsp maple extract
1 tsp vanilla extract
--Mousse--
1/2 tbsp unflavoured gelatine (1 packet)
2 tbsp cold water
1/4 cup boiling water
1 cup chilled whipping cream
1/2 cup super-fine (fruit) sugar
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp maple extract
--Ganache--
1/2 cup whole milk
3 tbsp non-fat powdered milk
2 tbsp maple syrup
3.5 oz white chocolate, chopped
Directions
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.