1 1/2 cup maple syrup                   

3/4 cup brown sugar 

1/2 cup 35% cream                       

1/4 cup water

1/2 cup brown rice flour

1/2 cup tapioca starch                   

1/4 cup potato starch

1 1/2 tsp. baking powder 

1 pinch salt                                   

1/2 cup softened butter

1/4 cup sugar 

2 eggs                                           

1/2 cup milk

1 tsp .lemon juice


In a saucepan, bring the syrup, brown sugar, cream and water to a boil, stirring constantly. Simmer for 2 minutes. Pour into a glass dish containing 8 cups. Reserve.In a bowl, combine the flour, cornstarch, baking powder and salt. Reserve.In another bowl, cream the butter with the sugar with an electric mixer. Add the egg yolks and mix well. At low speed, stir in the dry ingredients alternately with the milk. ReserveIn another bowl, whisk the egg whites with the lemon juice until stiff peaks form. Gently mix into the dough by folding with a spatula. Spread the dough over the hot syrup.
Bake for about 40 minutes at 375 ° F.