- 2. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Thoroughly butter the inside of the pan.
- In a bowl, combine the flour and baking powder.
- In another bowl, cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Gently stir in the dry ingredients. Pour the batter into the prepared pan. Bake for 15 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould and let cool.
- Clean the pan and put the cooled cake back in the pan.
- In a saucepan, bring the maple syrup to a boil. Cook until a candy thermometer reads 120 °C (248 °F).
- Meanwhile, in a bowl, bloom the gelatin in the water for 1 minute.
- In another bowl, beat the egg whites making sure they are foamy when the syrup reaches the desired temperature.
- Heat the gelatin for about 15 seconds in the microwave oven. Pour the gelatin in the boiling syrup and stir to blend.
- Remove the syrup from the heat and pour a steam over the egg whites while beating with an electric mixer at medium speed. Increase the speed and beat for about 15 minutes or until the meringue forms stiff peaks.
- In another bowl, whip the cream. Fold in the cooled meringue. Spread over the cake and smooth the surface with a spatula. Refrigerate for about 2 hours or until completely chilled, then glaze.
- In a bowl, bloom the gelatin in the water for 1 minute.
- Meanwhile, bring the maple syrup to a boil. Pour the hot syrup over the gelatin and stir until well dissolved. Let cool for 10 minutes.
- Pour the mixture over the cake and refrigerate for at least 1 hour before serving.
Make sure you respect the chilling time in this recipe: it is the secret for each of the layers in the cake to have a nice and distinct texture from the others.