Brown Butter Waffle Cake + Sorghum Meringue Buttercream

• For the waffle cake
• 2 1/3 cups all purpose flour
• 1 1/3 cups cake flour
• 4 teaspoons baking powder
• 2 teaspoons kosher salt
• 2/3 cup light brown sugar
• 4 large eggs, room temperature
• 12 tablespoons brown butter, cooled to room temperature
• 1/2 cup real maple syrup
• 2 cups buttermilk
• For the sorghum meringue buttercream
• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar (scant amount)
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 2/3 cup sorghum syrup
• 1 cup (2 sticks) unsalted butter, room temp, cut into tablespoon-size pieces

1. Whisk all dry ingredients together in a large mixing bowl to combine well.
2. Whisk all wet ingredients together to combine in a separate bowl.
3. Stir wet ingredients into dry gently to just combine, being careful to not over-mix-this will make the waffles tough.
4. Oil and heat your waffle iron and let the batter sit while you make your buttercream (recipe below).
5. When waffle iron is hot, pour two small ladles of batter onto the griddle, close, and cook for 4 minutes or until golden brown and cooked through. Repeat with remaining three waffles. Cool waffles completely before assembling the cake.
6. Once waffles are cooled, stack two of them to form the first layer of the cake, slather with the buttercream, top with two more waffles and then another layer of buttercream. Finish with fresh fruit.
7. Mix egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment on medium speed until they hold soft peaks. Add in the sugar one teaspoon at a time, continuing to beat, until they just hold stiff peaks.
8. Boil the syrup without stirring in a small sauce pan with a candy thermometer attached until it reaches 238u0b0 F to 242u0b0 F on the thermometer.
9. Immediately remove from heat and stream down side of bowl into egg whites, beating constantly on high. Beat until meringue is completely cool, 10 minutes or more depending on how warm your kitchen is, and then gradually whip in the sorghum. **This is important. If the meringue is at all warm when you add the butter it will melt and become soupy. You can save it by chilling the bowl before continuing. If you add all the butter, and it's too soupy, stick in the freezer for about 5 minutes, whip, then set in the fridge for another 10-20 minutes. Whip again until normal consistency.
10. Add the butter one tablespoon at a time, beating well between additions. If mixture looks curdled, just keep beating-it'll come together.
11. Buttercream can be made up to one week ahead chilled and covered. To revive, just bring to room temp and whip back to life with your mixer.

waffle cake, flour, cake flour, baking powder, kosher salt, light brown sugar, eggs, brown butter, maple syrup, buttermilk, meringue buttercream, egg whites, cream of tartar, salt, sugar, sorghum syrup, unsalted butter

Taken from food52.com/recipes/24167-brown-butter-waffle-cake-sorghum-meringue-buttercream (may not work)