This impressive-looking maple layer cake, with amber syrup drizzled over billowy mounds of frosting, pays homage to a classic early spring New England treat. At maple-sugaring time, snow is scooped up outside the sugarhouse and drizzled with hot maple syrup. The result is a taffy-like confection known as “sugar on snow.”
Make Ahead Tip: Tightly wrap the cake layers and store at room temperature for up to 3 days.
Tips: To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
To bring an egg to room temperature: Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
1/2 starch, 2 other carbohydrate, 1 1/2 fat