Gluten-Free Maple Pudding Cake | RICARDO

Ingredients

• 1 1/2 cups (375 ml) maple syrup
• 1/2 cup (125 ml) 35% cream
• 1/4 cup (60 ml) water
• 1 cup (210 g) brown sugar
• 1/2 cup (85 g) rice flour
• 1/2 cup (70 g) tapioca starch
• 1/4 cup (35 g) cornstarch
• 1 1/2 tsp baking powder
• A pinch of salt
• 1/2 cup (115 g) unsalted butter, softened
• 2 eggs, separated
• 1/2 cup (125 ml) milk
• 1/4 tsp cream of tartar