Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

My chefs hat is off to for this brilliant dish :3

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Original link is no longer available from the artist / chef

Is this cake a lie...who cares just one look and be hooked on the maple goodness from the kitchens of nosphaer

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Hey, everyone! Anybody who knows me personally has heard me rave about the awesomeness of maple before. This delightful cake strongly holds flavors of maple throughout it's entire composition.

It's an easy, easy cake, but the textural uniqueness comes from a patience-testing process that might wear on even diligent cooks.

The cake pictured above is 22 handmade crêpes, layered atop each other with a light maple glaze between each layer. Finally it is frosted (a bit too lightly, as you can see in the picture) with a freshly whipped up maple cream cheese frosting.

My stepmother mentioned seeing something like this on television, with different flavors used. Without seeking any others' recipes, I tried to give it a shot on my own. The rich maple flavor and unique texture makes this dense cake a welcome surprise!

Ingredients

-4 large eggs, beaten thoroughly
-1 US Cup (240 mL) Nonfat Milk
-1 US Cup Cool Water
-2 US Cups (480 mL) All Purpose Flour
-1/4 teaspoon Maple Extract (1 mL)
-1/4 US Cup Maple Syrup (60 mL)
-3 TBSP Butter, Melted (45 mL - Allow brief cooling after melting)

Glaze
-4 TBSP Maple Syrup
-3 TBSP Brown Sugar

Or

-3 TBSP Clover Honey
-1 TBSP Maple Extracts
-3 TBSP Brown Sugar


Frosting

-1/2 US Cup Low Fat Cream Cheese
-1/2 teaspoon Maple Extracts
-1/2 US Cup Pulverized White Sugar

Procedures

In a medium mixing bowl, combine eggs, milk, and water thoroughly. Sift in the flour and mix constantly to create a smooth batter. Add in remaining ingredients, and set aside.

In a small mixing bowl or dish, thoroughly mix together ingredients for the glaze, and set aside.

In another mixing bowl, using either a whip or an electric mixer, beat together your cream cheese and sugar, and add in the extract. Mix shortly, until smoothly combined.

In a small egg pan, about 7 inches in diameter, heat a tiny amount of butter or grease spray over medium heat. Pour in your batter, in amounts slightly below 1/4 cup, rotating your pan to evenly distribute the batter in a round, disk-like form.

Leave this to heat for about two minutes, checking for light browning by lifting the crêpe away by a rubber spatula. If your crepe is stable, easily slides in the pan and is slightly browned on the underside, flip it, and cook for and additional minute. Plate it on a cake stand, dinner plate, or your preferred dish.

Slather about 1/4 teaspoon of glaze in a thin layer atop each crêpe. Cook the crêpes one after the other, laying them atop the previous in a repeated fashion, with a layer of glaze atop each one.

Finally, once you exhausted your batter, poke four holes in the cake, in even distances from each other; drain your glaze into these, if you have excess.

After giving the cake time to cool, you can frost it without worry of melting the frosting. Wait about 20 or 30 minutes.

The golden rule with frosting is usually that one can never start frosting with too much, yet too little can cause awkwardness in adding more, if needed. Using a frosting spreader, or a rubber spatula, level out half of the volume of frosting on the cake, particularly by holding the spreader steady, and turning the plate. (A turntable or "Lazy Susan" makes this easier) Excess can be simply shaven off and brought to the sides of the cake. The remainder of the frosting should be used to create a smooth surface on the sides of the cake, unless your goal is to show off that you layered the crêpes one by one.

Utlimately, the frosting is where this basic idea ends, but it's not here that creativity itself has to end. Try different glazes, different frostings, or even tasteful garnishes. Maple pecans, for an example, would rock this!

As for my crake, serve it room temperature or even while warm with a drizzle of maple syrup or a few buds of whipped cream. Use it as a dessert after a rather bitter entree, like blackened salmon over arugula. Serve it as the sweet portion of breakfast for giggles.

All in all, I hope it will be enjoyable to all who try it.

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