Today’s post is brought to you by the letter W.
Words are not one of the W’s. They escape me today.
But rather: waffles, waterfalls, and wistful. (Wednesday, too, I suppose!)
Oh… and windy… Because, yes, I am in the Windy City.
So, um, yes. Here are some abstract pictures of a waffle cake.
And my dog, obviously.
My waffle maker makes kind of smushed waffles. It’s pretty old. I don’t blame it.
The result of stacking up these smushed waffles with a lightly spiced brown butter and maple pear-apple compote and a maple Italian meringue is a delicious but somewhat ugly cake.
I know!! So many ugly cakes lately. Sorry. Sometimes that’s how the cookie crumbles.
Pssst… I even had a slice for breakfast!
(Ginger, on the other hand, did not.)
Which explains her facial expression.
Pear and Apple Waffle Cake
for the waffles:
from King Arthur Flour
1 1/2 cups milk, warmed to 110 degrees F
6 tablespoons melted butter
2 tablespoons maple syrup
1 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoons active dry yeast
1 scant cup of Belgian pearl sugar
Sprinkle the yeast over the milk to prepare it for its job; after five minutes, whisk in the butter and maple syrup as well as the vanilla extract.
Stir in the eggs and the flour and salt; set the batter aside in a warm place, covered in plastic wrap, for one hour, to rest and rise.
Right before cooking, stir in the Belgian pearl sugar.
Cook the waffles in a waffle maker.
for the pear and apple compote:
2 medium pears, peeled and cored and chopped into small pieces
3 medium apples, peeled and cored and chopped into small pieces
3 tablespoons maple syrup
1/2 tablespoon butter
Brown the butter in a saute pan, then add all the apples and pears and saute them until they soften.
Add the maple syrup and allow it to reduce by 1/2.
Season to taste with salt, cinnamon, and nutmeg.
Allow to cool before using.
for the maple Italian meringue buttercream:
1 egg white
pinch cream of tartar
1/3 cup maple syrup
1 stick of butter, softened
Place egg white, salt, and cream of tartar in the bowl of a stand mixer.
Place maple syrup in a small pot and begin to heat it up.
Whip the egg white while heating the maple syrup to 240 degrees F.
The white should be at soft peaks when the syrup reaches temp; drizzle it in with the mixer running.
Once the meringue has cooled, beat in the butter.
Stack up the waffles with buttercream and compote.