Maple-Walnut Cake

Instructions

To make the cake:

1. Preheat oven to 325°F. Grease and flour two 9” round cake pans.
2. In the bowl of a food processor, combine ⅔ cup walnuts, flour, baking soda, baking powder, and salt. Pulse until nuts are finely ground.
3. In a bowl, combine buttermilk, oil, and vanilla extract.
4. In another bowl using an electric mixer, beat eggs, egg whites, Splenda Sweetener, and dry milk powder on high speed until mixture is thick and pale, 3–5 minutes.
5. Add about ⅓ of flour mixture to the egg mixture and fold gently to combine. Add about ½ the buttermilk mixture and fold to combine. Fold in another ⅓ of flour mixture, then remaining buttermilk mixture, then finish with remaining flour mixture. Fold just to combine.
6. Bake for 20–25 minutes, until a wooden pick inserted into the center of cake comes out clean. Let cakes cool in pans for about 15 minutes, then remove to a wire rack and cool completely.

To make the maple cream frosting:

1. In a small bowl, combine water and vanilla extract. Sprinkle gelatin over the surface and let stand for 1 minute to soften.
2. In a saucepan, bring about 1” of water to a simmer.
3. In a heatproof bowl, combine egg whites, syrup, cream of tartar, and salt. Set bowl on top of the pan of simmering water and beat with an electric mixer on low speed until an instant thermometer reads 140°F, 3–5 minutes.
4. Increase mixer speed to high and continue beating for 3 minutes. Remove bowl from heat. Add gelatin mixture and continue to beat until the mixture cools to room temperature, about 4–5 minutes.
5. In a chilled bowl, beat cream with electric mixer until firm peaks form. Fold into egg white mixture with a rubber spatula.

To assemble the cake:

1. Place 1 cake layer, top-side down, on a cake plate. Spread 1 cup frosting on cake.
2. Top with second cake layer top-side up. Spread remaining frosting over top.
3. Press remaining toasted walnuts on top of cake.