1 Large sponge or chiffon cake
1 cup toasted blanched almond halves
Filling
2 cups whipping cream
2 tablespoons sugar
1/8 teaspoon maple flavoring
Whip cream with sugar and flavoring.
Maple Crisp Topping
1 1/2 cups sugar
1/3 cup water
1/4 cup light corn syrup
1 tablespoon sifted baking soda
2 teaspoons maple flavoring
Split cake into 4 equal layers. Spread about half of Filling
between cake layers. Spread remainder over top and sides of cake. Cover cake very thickly with Maple Crisp
Topping and stick almond halves porcupine fashion over
top and sides of cake.
Makes 16 to 20 servings.
Maple Crisp Topping
Combine sugar, water and corn syrup in a saucepan, stirring until well blended. Boil over moderate heat to hard crack stage (310 degrees), until a small amount of syrup dropped into cold water will break with a brittle snap. Remove from heat, and stir in soda and maple flavoring. Stir vigorously until well blended, but not enough to destroy foam made by soda. Turn at once into ungreased shallow pan, about 9 inches square. Let stand without moving until completely cold. Knock out of pan and crush between sheets of waxed paper to make coarse crumbs.
Prize winning recipe.