Birthday

Nutty Maple Mousse Cake is for Dessert.

Nutty Maple Mousse Cake takes 1440 minutes to prepare.

Nutty Maple Mousse Cake takes 60 minutes to cook.

Nutty Maple Mousse Cake makes 16 servings.

The ingredients for Nutty Maple Mousse Cake are:

--Condensed Milk--
3/4 cup sugar
1/2 cup water
1 cup plus 2 tbsp (18 tbsp) non-fat powdered milk
--Cake--
1/3 cup blanched almonds
1/3 cup maple flavoured granola (like Cascadian Farms' Maple Brown Sugar)
1 3/4 cups flour
2 tsp baking powder
1 tsp baking soda
All the milk mixture
7 tbsp melted butter
2/3 cup water
3 1/2 tbsp pure maple syrup (grade B if possible)
1 tsp maple extract
1 tsp vanilla extract
--Mousse--
1/2 tbsp unflavoured gelatine (1 packet)
2 tbsp cold water
1/4 cup boiling water
1 cup chilled whipping cream
1/2 cup super-fine (fruit) sugar
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp maple extract
--Ganache--
1/2 cup whole milk
3 tbsp non-fat powdered milk
2 tbsp maple syrup
3.5 oz white chocolate, chopped

Here is how you make Nutty Maple Mousse Cake:

Combine the "Condensed Milk" ingredients in a saucepan and bring to a boil.Cook over low heat until thick, about 15 minutes. Set aside to cool for 1 hour.Preheat the oven to 300F and line two 9" cake tins with parchment or lightly grease and flour.Combine almonds and granola in a food processor and process until finely ground (but not butter). Pour into a bowl and whisk in flour, baking powder and baking soda. Set aside. In a large bowl, beat together milk mixture, melted butter, water, maple syrup, maple extract and vanilla.Beat in flour mixture in two additions, mixing smooth after each.Bake for 40-45 minutes, until tests done. Place pans in the freezer immediately for 2 hours, then remove and place on wire racks.Chill large mixing bowl and beaters in freezer for 1 hour. In a small bowl, sprinkle gelatine over cold water. Let stand 1 minute to soften. Add boiling water and stir well, until gelatine is dissolved and clear. Cool 5 to 10 minutes. Meanwhile, in the frozen bowl with frozen beaters, beat whipping cream with sugar and maple syrup until soft peaks form.Add extracts and continue beating until stiff and glossy. Pour in gelatin mixture, beating until very well blended. Lightly spread, so you don't deflate the mousse, 2/3 of the mixture on one cooled cake round. Top with the other cake round and spread remaining mousse on the top only. Chill 1 hour.In a small saucepan combine whole milk, powdered milk and maple syrup until just below boiling.Pour into the white chocolate and stir well, until melted and smooth. Let cool and thicken 15 minutes.Drizzle maple ganache over the chilled cake. Keep in the refrigerator until serving.Number of Servings: 16Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Nutty Maple Mousse Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 324.0

• Total Fat: 14.4 g
• Cholesterol: 37.3 mg
• Sodium: 98.9 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 0.8 g
• Protein: 6.5 g