Maple Mountain Crunch Cake
Puff candy and cookie buttons add a delightful flavor and texture combination to angel food cake in this recipe from The Vermont Country Store.
Source: The Martha Stewart Show, November 2011
- 5 cups heavy cream
- 2 tablespoons grade B pure Vermont maple syrup
- 1 (10-inch) homemade or store-bought Angel Food Cake, halved horizontally
- 2 bags (14-ounce) bags Chocolate Covered Puff Candy, coarsely crushed into 1/4-to 1/2-inch pieces
- 2 cups finely crushed Orton Bros. Maple Cookie Buttons
Place the bowl and whisk attachment of an electric mixer in freezer until chilled, about 30 minutes.
Place heavy cream and maple syrup in chilled bowl and attach to electric mixer along with the chilled whisk attachment; beat cream until soft peaks form. Gently fold in crushed puff candy until just combined; do not overmix.
Place bottom half of cake on a cake plate, cut-side up. Spread enough of the whipped cream mixture over cut side to make a 1-inch-thick filling; top with remaining half of cake, cut-side down.
Generously frost entire cake with remaining whipped cream mixture. Sprinkle top with crushed maple cookies, allowing some to drop down the sides. Transfer cake to refrigerator; chill until whipped cream is set. Cake is best served the day it is made.