Maple syrup cake with maple sugar frosting

Combine sifted flour, salt and baking powder (the recipe says to sift them together).

Cream the margarine with the light brown sugar until fluffy.

Add the well-beaten egg yolks a third at a time while mixing, beating thoroughly after each addition.

Combine the maple syrup and milk.

Add the dry ingredients in fourths, alternating with the maple milk in thirds, beating smooth after each; do not overmix.

Grease the cake pans with margarine and line with parchment circles; divide the batter between them.

Bake at 350F; the recipe says 45 to 50 minutes in eight-inch pans, the six-inch layers took about 25 minutes, until a cake tester comes out clean.

Cool the layers on a rack.

For the frosting, put sugar, sour cream and maple sugar in a saucepan over low heat until the sugar dissolves.

Bring to a boil and cook without stirring to the soft ball stage, 238F, on a candy thermometer.

Toast the chopped pecans.

Set the pan on a wire rack and cool without stirring to 110F, about half an hour to 45 minutes, then beat to a spreading consistency.

Stack the layers on a cardboard round on a turntable, spreading frosting between and over them; work fast, it firms quickly.

Heat a spatula to spread the firming frosting; warm the leftover frosting with a dollop of cream to loosen it.

Press toasted pecans onto the sides and ring the top with more.