Maple Multigrain Waffle Cake

Name: Maple Multigrain Waffle Cake
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 8 people
Ingredients: 3 large Multigrain waffles; 6 Tablespons pure maple syrup; 1 teaspoon ground cinnamon; 1 Tablespoon salted butter; 2 1/2 cups 35% cream; 1 teaspoon pure vanilla; 1/4 cup spreadable maple butter

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
8 people
Course
Brunch
Cuisine
American

Maple Multigrain Waffle Cake

Iris Warren

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Maple-cinnamon syrup is brushed onto multi grain waffles that are layered with maple-sweetened whipped cream. A swirl of maple butter and a cinnamon drizzle provides the finishing touch to this confection.

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Ingredients

Servings

3 large Multigrain waffles Deep dish Belgian-style
6 Tablespons pure maple syrup divided
1 teaspoon ground cinnamon
1 Tablespoon salted butter
2 1/2 cups 35% cream
1 teaspoon pure vanilla
1/4 cup spreadable maple butter or honey

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Instructions

In a small pot, combine 4 tablespoons of maple syrup and the cinnamon over medium heat.Bring to a boil, stirring slowly. Remove from heat and whisk in the salted butter until it is melted and the syrup is smooth and a little creamy. Cool to room temperature.
In the bowl of a stand mixer with the whisk attachment, beat the cream to soft peaks. Turn off the mixer and add the remaining 2 tablespoons of maple syrup and the vanilla. Beat again until very stiff. You are now ready to assemble your cake.
Place a waffle on a cake stand or platter and brush with about a tablespoon of the cinnamon syrup, letting it pool slightly in the pockets. Dollop about a third of the whipped cream on and spread it around evenly. Drizzle a tablespoon of maple butter over the whipped cream. (If it is not runny enough, simply warm it slightly in the microwave.)
Place a second waffle on top of the decorated first and repeat the layers: syrup, whipped cream, maple butter. Place the final waffle on the cake. Brush lightly with cinnamon syrup and heap all the remaining whipped cream on top, piling it up at least 4-5 inches high.
Drizzle the remainder of the maple butter on top of the whipped cream. At this point the cake can hold, refrigerated, for several hours before serving.
Generously drizzle the remainder of the cinnamon syrup all over the cake, letting it drip down the sides, then serve at once. To plate, use a bread knife cut the cake into wedges and serve.