About the Recipe
If you want to guarantee a happy start to a year or you just want a dessert to wow your friends you can't go wrong with this lusciously light yet decadent dream of a cake.
Ingredients
For the Cake
5 tbsp unsalted butter
1/2 cup maple syrup
4 tbsp honey
3 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
3 cups all purpose flour
For the Filling
2 cups sour cream
2 cups whipping cream
1/2 cup confectioners sugar
1 tsp vanilla
For the Frosting
1 cup mascarpone
1/2 cup whipping cream
1 cup confectioners sugar
1 tsp vanilla
Preparation
For the Cake.
Step 1
Preheat your oven to 400F and line two baking trays with parchment paper. Set a double boiler or a large pot filled 2/3 with water and a glass or metal bowl over it on the medium heat. Melt butter, syrup and honey in the bowl. In a separate bowl beat eggs and vanilla and pour the mixture in the double boiler while mixing the whole time to avoid ending up with scrambled egg
Step 2
Add baking soda, salt and 2 cups of flour, continue mixing for a few minutes until the dough starts to thicken and come away from the edges of the bowl. Take it off the heat and add the last cup of flour, mix well. Be careful as the dough will be hot.
Step 3
Allow it to cool for a couple of minutes and then knead it with your hands until your get smooth, pasta like dough. What you are looking for is a cookie dough rather than a cake batter. Divide into 8 equal parts and cover with a kitchen towel to avoid drying out. The cake layers will be baked separately on baking trays and then cut into neat 7-inch circles.
Step 4
Dust your work surface with flour and roll out a thin circle slightly larger than 7″, transfer on a parchment lined baking tray and bake for 4-5 min. Watch closely as the cake layers burn quickly. Roll out the next layer while the previous one is baking. That is why you need to have 2 baking trays on the go. Remove from the over when golden brown and cut out a circle while still hot as the layers will turn into crisp biscuits in a couple of minutes.
For the Filling
Beat sour cream with whipping cream, sugar and vanilla until sugar is dissolved and it’s doubled in volume. Fill all 8 cake layers except for the top and the sides.
For the Frosting
Beat cold mascarpone with icing sugar, vanilla and whip cream until stiff. For the US users whip the whipping cream first with icing sugar then fold into slightly whipping mascarpone. Cover the sides and the top of the cake with mascarpone frosting.