Maple Nut Cake
1 tablespoon unflavored gelatin
half cup of cold water
2 eggs separated
3 quarters cup of maple syrup
1 quarter teaspoon of salt
1 cup of heavy cream
10 macaroons, dried and rolled
3 quarters cup of chopped nuts
2 dozen lady fingers
Soften gelatin in water for 5 minutes and salt and cook over hot water until slightly thickened.
Beat egg yolks a little and add maple
syrup and salt and cook over boiling water till thickened.
Add gelatin and stir till disolved.
Cool and add whipped cream, maccaroons and nuts.
Fold in stiff egg white then line a mold with seperate lady fingers and fill with maple mixture
place in fridge to chill. When it's firm remove from mold and garnish top with whipped cream and rest of nuts.