Start by measuring out all your ingredients and pre heating your oven to 175c (350f)
Grease and line a 25cm spring form cake tin ready for your cake batter.
Separate your egg yolks and whites. Make sure there are no traces of yolk in your whites.
Whisk the egg whites until they form stiff peaks.
In a separate large bowl whisk your egg yolks until they become pale and fluffy.
(I like to use a Kitchen aid for these two steps as it saves you from achy arms, however if you do not have a stand mixer you can use an electric whisk or if you feel strong, a hand whisk)
Once your egg yolks reach consistency you can go ahead and add in the almonds (fine and coarse), breadcrumbs, vanilla, cinnamon, baking powder, cognac and most importantly, 1 cup of your maple syrup (save the other half for later).Mix all the ingredients until they are fully incorporated. You should have a nice thick batter type consistency which isn’t too wet.
Next slowly fold in your egg whites in 4 batches, being careful not to go to quickly. You need to keep the mixture as aerated as possible.
Once your egg whites have been fully incorporated into your mix, carefully pour the batter into your greased and lined cake tin.
Bake your cake for 35min in your pre heated oven.
After 35min check your cake. It should have risen slightly and be firm to press and will have a lovely golden colour to it. Poke a thin skewer into the centre of the cake. If it comes out dry it is ready. If there is batter on the skewer place back in the oven and bake for another 5min.
Once your cake is out of the oven and whilst still hot, take the other half a cup of maple syrup and brush over the hot cake. The syrup will soak into the cake adding more deliciousness to the cake.
Allow to cool fully before removing from the tin.
Once your cake has cooled and out of the tin, whip your heavy cream until it forms stiff peaks. Add the vanilla and maple syrup. Spread your cream mix on top of your cake and finish off with a sprinkle of coarse ground almonds.