Ingredients

Biscuit Layer

  • 150 grams (5.3 ounces) brown sugar
  • 150 grams (5.3 ounces) butter (82.5%)
  • 100 grams (3.55 ounces) maple syrup
  • 50 grams (1.75 ounces) glucose syrup
  • 100 grams (3.55 ounces) peanut butter
  • 2 eggs
  • 6 grams (0.2 ounces) baking soda
  • 400 grams (14.1 ounces) flour

Caramel

  • 150 grams (5.3 ounces) sugar
  • 20 grams (0.7 ounces) glucose syrup
  • 40 grams (1.4 ounces) water
  • 50 grams (1.75 ounces) butter (82.5%)
  • 100 grams (3.55 ounces) cream (33%)

Filling

  • 150 grams (5.3 ounces) pecans

Custard

  • 250 grams (8.8 ounces) cream cheese
  • 250 grams (8.8 ounces) mascarpone
  • 150 grams (5.3 ounces) maple syrup
  • 30 grams (1.05 ounces) powdered sugar
  • 500 grams (17.65 ounces) cream (33%)

Butter-Based Crème

  • 80 grams (2.8 ounces) butter
  • 80 grams (2.8 ounces) powdered sugar
  • 240 grams (8.45 ounces) cream cheese

Equipment

  • Whisk

    Essential for mixing ingredients smoothly. Opt for a balloon whisk for the best aeration.

  • Medium Saucepan

    Perfect for melting ingredients and making caramel. Use one with a heavy bottom to prevent burning.

  • Silicone Spatula

    Ideal for smooth mixing and scraping bowls clean. Look for a heat-resistant spatula.

  • Baking Sheets

    Needed for baking the biscuit layers. Parchment paper or a Teflon baking mat will prevent sticking.

  • 18 cm (7 inch) Cake Ring

    Helps in shaping the cake layers uniformly. Adjustable rings can offer more versatility.

  • Acetate Film

    Useful for wrapping the cake and ensuring a clean edge. Substitute with parchment paper if unavailable.

Instructions

Step 1

1. Preheat your oven to 170-180°C (338-356°F).

Step 2

2. For the biscuit layers, in a large saucepan, mix the brown sugar, butter, peanut butter, maple syrup, and glucose syrup. Heat over a low flame, stirring constantly until the butter melts.

Step 3

Use only natural maple syrup without artificial flavors. Any nut butter can be used; peanut butter adds a distinct flavor.

Step 4

3. Add the eggs and baking soda to the warm mixture, and stir. Heat gently over a medium flame, making sure not to boil. The mixture will expand and become slightly foamy.

Step 5

Stir constantly to avoid boiling, which can cause separation.

Step 6

4. Remove from heat and let it cool slightly. Gradually add sifted flour, stirring with a spoon or spatula until a sticky dough forms.

Step 7

Cover the dough with plastic wrap and refrigerate for at least 2 hours. This helps firm the dough and makes it easier to handle.

Step 8

5. For assembly, divide the dough into 70-gram (2.45-ounce) balls. Roll out each ball thinly on parchment paper or a silicone baking mat, lightly dusting with flour. Cut into 18 cm (7-inch) circles.

Step 9

You should end up with approximately 14 thin layers. Bake each layer for 5 minutes.

Step 10

6. For the caramel, heat the cream until it is very hot but not boiling.

Step 11

7. In a separate saucepan with a thick bottom, combine the sugar, water, and glucose syrup. Cook over medium heat.

Step 12

Glucose syrup prevents crystallization, making it easier to stir without fear of grainy caramel.

Step 13

8. Once the mixture reaches an amber color, add the butter and mix well. Reduce heat and carefully stir in the hot cream (the mixture will boil fiercely). Continue to simmer for a few minutes until smooth.

Step 14

9. Let the caramel cool slightly before refrigerating for several hours.

Step 15

10. For the filling, lightly toast the pecans and chop them finely (but not to crumbs).

Step 16

11. For the custard, ensure all ingredients are cold. Mix the cream cheese, mascarpone, maple syrup, and powdered sugar until smooth and lump-free. Gradually add the cold cream and whip at high speed until fluffy.

Step 17

Using a mixer with a paddle attachment makes it easier to get a smooth consistency.

Step 18

12. To assemble the cake, spread about 80 grams (2.8 ounces) of the custard on each biscuit layer. Using a pastry bag, drizzle caramel in a spiral pattern, and sprinkle with nuts. Layer the next biscuit on top and repeat until all layers are used.

Step 19

Press each layer gently to ensure it adheres well.

Step 20

13. After assembling, wrap the cake with acetate film, place a split ring around it, and refrigerate for at least 8 hours to set. A small weight on top helps compress the layers.

Step 21

14. For the butter-based crème, whip the butter until light and fluffy, then add powdered sugar and whip again. Finally, add the cream cheese and mix until smooth.

Step 22

15. Spread a thin layer of the butter-based crème over the cake and sprinkle with crumbs made from the trimmed edges.

Servings

When it comes to serving this luscious nutty maple caramel cake, the possibilities are endless! Pair each slice with a scoop of vanilla ice cream to enhance the creamy, nutty flavors. You could also drizzle some additional caramel sauce on top for an extra touch of decadence.

Hosting a brunch or tea party? Serve the cake with a pot of freshly brewed Earl Grey tea or a bold French press coffee. The subtle notes in the beverages will beautifully complement the rich, layered flavors of the cake.

Looking for a holiday dessert? Add some festive flair by decorating the top with candied pecans and a sprinkle of powdered sugar as a snowy finish. Your guests will be talking about this unforgettable treat for months to come!

Variations

Gluten-Free Version: Substitute the flour with a gluten-free all-purpose flour blend at a 1:1 ratio. Make sure to use certified gluten-free ingredients for the caramel and custard to avoid cross-contamination.

Vegan Version: Replace butter with vegan butter or margarine and use egg replacer for the eggs. For the custard, opt for vegan cream cheese and coconut cream. Use a plant-based syrup like agave instead of maple syrup, but be sure to check it's 100% vegan.

Faq

  • Why is my caramel grainy?

    This can happen if the sugar is not completely dissolved before boiling. Use glucose syrup to help prevent crystallization and stir gently during the process.

  • Can I use a different nut butter?

    Absolutely! Almond, cashew, or even sunflower seed butter can bring a unique twist to this cake.

  • How do I keep the custard from becoming too runny?

    Ensure both the cream and cheese are cold before you start mixing. Whip the cream to soft peaks before incorporating it into the custard for better texture.

  • Can I prepare the cake layers in advance?

    Yes, you can make the biscuit layers up to a day ahead. Store them in an airtight container to keep them fresh.

  • How do I prevent the cake from becoming soggy?

    Allow the caramel and the custard to chill thoroughly before assembling the cake. This helps maintain the layers' integrity.

  • Can I freeze this cake?

    It's not recommended to freeze this cake as the custard may separate and the texture of the biscuit layers may be compromised. Enjoy it fresh for the best experience!

Nutrition facts

PEANUT CAKE WITH MAPLE SYRUP
Recipe Yield:1 cake (18 cm/7 inch)
Calories:Per slice
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:15g
Protein:8g
Total Carbohydrate:50g
Total Sugars:35g