Happy Mothers Day!
My momma she loves me, loves me like a rock
And to thank her for all that love, this year I’m made her a maple cake. We talked about maple cake a few weeks ago. Apparently in the 80’s my mom had a piece of maple cake that she thinks about to this day. I have no idea what went into that cake, but I can make something that is full of maple goodness. This is a joconde soaked in maple liqueur with maple butter cream. Janice made this cake for a birthday for a few weeks ago and got rave reviews. The joconde recipe came from Joe Pastry, and the butter cream is a Martha Stewart recipe. Soaking in the liqueur was Janice’s idea.
- 6 room temperature egg whites
- 2 tbsps granulated sugar
- 1 cup almond meal
- 1 cup confectioners sugar
- 6 large eggs
- 5 tbsp all purpose flour
- 3 tbsp butter, melted
- Preheat oven to 425. Grease 2 9 inch pans and line with parchment paper.
- Whip egg whites to soft peaks. Add granulated sugar and continue whipping till stiff peaks.
- In another bowl, add whole eggs, almond meal and confectioners sugar. Beat until light and foamy.
- Add flour, beat just until incorporated.
- Fold egg whites into the egg and flour mixture.
- Fold butter into batter.
- Pour into pans, being sure to separate evenly.
- Bake for 9 to 12 minutes, until the center of the cakes spring back when touched. Let cool for a few minutes in the pans then turn out on to wire rack to cook completely.
Maple Liqueur Syrup
- 1/3 cup Maple Liqueur, like Gelinotte by Intermiel
- 1 cup water
- 1 cup sugar
- Bring sugar and water to boil in a saucepan.
- Reduce heat and simmer for 5 minutes
- Add maple liqueur
- Brush over cooled cake layers.
- 4 egg yolks
- 1 1/2 cups maple syrup
- 1 1/3 cup unsalted butter
- Using a standing mixer with a whisk attachment, whisk yolks until light and fluffy (about 5 minutes)
- At the same time, in a large saucepan, heat maple syrup till it reaches 240 degress. Keep a close eye on the syrup as it will bubble up quite a but while heating.
- With the mixer running, slowly pour syrup down the side of the bowl. Be careful not to splash the hot syrup.
- Mix until bowl is just slightly warm.
- Add butter in pieces, making sure each piece is thouroughly combined before adding the next.
- Ice cake.
The buttercream is ridiculously good. I had to stop myself from sitting down with the bowl and eating the leftovers with a spoon while watching the hockey game.
PS: I know the song is about a boy and his mom, I just think it still applies.
PPS: Please don’t laugh at my piping skills, I’m working on it!