This recipe is inspired by laziness and my most loyal customers, Carmen and Layth, who torture me with leaflets from La Glace in Copenhagen – a wonderful pastry shop – and stories of mountainous sweetened whipped cream. I wasn’t getting a trip to Copenhagen any time soon, so I thought I’d better make my own lofty cream cake. I’d made a Bee Sting cake years ago and thought it a perfect place to start, although when I came to recipe testing I’d used all my honey reserves making the Honey Nut Flapjacks. The nearest shop being a bus ride away, I reached for the best alternative, maple syrup, and the rest – as they say – is history.