Maple Multigrain Waffle Cake
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Maple Multigrain Waffle Cake
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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
- 3 large multigrain waffles Deep dish Belgian-style
- 6 Tablespons pure maple syrup divided
- 1 teaspoon ground cinnamon
- 1 Tablespoon butter salted
- 2 1/2 cups heavy cream 35% fat
- 1 teaspoon vanilla extract pure
- 1/4 cup maple butter or honey, spreadable
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.
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