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Ingredients:

Maple sugar sponge cake

• 8 eggs
• 250 g maple sugar
• 150 g flour
• 100 g corn starch
• 1 tbs baking powder
• 250 g melted butter

Maple mousseline

• 500 ml milk
• 100 g maple sugar
• 100 g egg yolks
• 45 g corn starch
• 1.5 kg butter
• 300 g maple sugar

Methods:

Sponge cake

• Whip eggs and maple sugar together the mix is uniform.
• Melt the butter and set aside.
• Sift dry ingredients and blend into the egg mixture. Repeat with the butter.
• Pour the mixture into cake pans.
• Cook 15 to 20 minutes at 350F.

Maple mousseline

• Boil the milk.
• Beat egg yolks together with the first portion of maple sugar; add corn starch and mix thoroughly. 
• Pour the boiling milk into the egg yolk mixture; mix and reheat, stirring constantly with a whisk.
• Bring mixture to a boil once, and remove from the heat.
• Add 300g butter to the hot mixture and let cool.
• Beat the remaining softened butter together with the second portion of maple sugar and set aside.
• Whip up the cooled cream mix in a blender at low (2nd) speed, while gradually adding the butter. 
• Spread the well-whipped cream over the sponge cake.

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