| 1. |
In a bowl, macerate half the strawberries with the maple sugar and liqueur, set aside. |
| 2. |
Cake
Preheat the oven to 350°F. With an electric mixer beat the eggs and maple sugar together until the
mixture is pale. Stir in the butter until blended. Add the milk, flour, baking powder and salt;
beat for 1 to 2 minutes until the mixture is smooth. Pour into 2 round cake pans and bake for 30 to 35
minutes. Cool, remove from the pans and set aside.
In another bowl, whip the cram and gently fold in the sugar. Spread one cake layer with the macerated fruit
and a quarter of the whipped cream. Top with the remaining cake layer and cover the cake with the rest of the
whipped cream. Decorate with the remaining strawberries and maple sugar.
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