INGREDIENTS
Whipped cream:
1 package (500 ml) whipped cream
Cake:
1/2 cup butter
1/2 cup hot water
2 beaten eggs
1/2 teaspoon maple oil
2 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup sugar
1 cup maple syrup
Maple sauce :
1/2 cup corn syrup
1 1/2 cups maple syrup
1 1/2 cups 35% cream
3 tablespoons flour
3 tablespoons cornstarch diluted with cold water
PREPARATION
STEP 1
For the cake: preheat oven to 350°F. Cream butter with sugar. Mix in beaten eggs and maple syrup.
STEP 2
Sift together flour, baking soda and baking powder. Add to first mixture alternating with syrup and hot water.
STEP 3
Pour into a greased and floured 7 x 11 inch pan.
STEP 4
Bake at 350°F for 30 to 35 minutes. Check for doneness with a toothpick. Let cool at least 10 minutes before removing from pan.
STEP 5
For the maple sauce: put everything in a saucepan and simmer until thickened, about 3 to 5 minutes, then let cool.
STEP 6
For the whipped cream: in a bowl, whip the cream well and set aside.
STEP 7
Preparation of the trifle: cut the cake into two layers. In a large 9 x 13 inch dish, spread half the sauce and place one layer. Then, spread half of the whipped cream. Repeat the operation.
STEP 8
Grate maple sugar on top of the cake for decoration (optional). Refrigerate. Prepare the day before so that the sauce has time to penetrate the cake.
AUTHOR'S NOTE(S):
This dessert will be a real hit. I can tell you that.