How To make Maple Walnut Cake (Gateau a l'Erable et Noix)

Ingredients
 
 

CAKE:

1/2
cup
unsalted butter, room temperature
1/2
cup
light brown sugar (packed)
2
each
eggs, beaten to blend, room temperature
2 1/2
cup
cake flour
2
teaspoon
baking powder
1/2
teaspoon
baking soda
1
cup
maple syrup
1/2
cup
hot water
 
 

 
 

MAPLE WALNUT praline:

1
cup
maple syrup
1
cup
walnuts, chopped
 
 

 
 

MAPLE WHIPPED CREAM:

2
cup
whipping cream
6
tablespoon
powdered sugar
1
teaspoon
maple extract up to double this amount

Directions:
FOR CAKE: Preheat oven to 350 degrees F. Grease two 8 to 9 inch round cake pans. Using electric mixer, cream butter and brown sugar. Beat in eggs in thin stream. Combine flour, baking powder and baking soda in another bowl. Alternate adding dry ingredients, syrup and hot water to butter mixture, blending until smooth. Bake until tester inserted in center comes out clean, about 30 minutes. Cool completely. Wrap, chill thoroughly.
FOR praline: Lightly grease baking sheet. Boil syrup in heavy small saucepan until candy thermometer registers 300 degrees F (hard-crack stage). Remove from heat. Stir in walnuts. Pour onto prepared sheet. Cool until set. Transfer to processor and mix to fine powder.
FOR WHIPPED CREAM: Beat cream with sugar and extract to stiff peaks.
TO ASSEMBLE: Cut off top crusts from cake layers. Set 1 layer on platter. Spread lightly with whipped cream. Sprinkle lightly with praline. Top with second cake layer. Spread top and sides lightly with whipped cream. Spoon remaining whipped cream into pastry bag fitted with star tip. Pipe lattice design atop cake; pipe border around bottom edge of cake. Press praline onto sides; sprinkle any remainder on top. Serve Maple Walnut Cake chilled or at room temperature.