Desserts

Chesnut cream maple cake

Chesnut cream maple cake

Ingredients

Maple syrup cake

  • 750 ml (3 cups) all-purpose flour
  • 20 ml (4 teaspoons) baking powder
  • 5 ml (1 teaspoon) bicarbonate of soda
  • Pinch of salt
  • 190 ml (3/4 cup) vegetable oil
  • 375 ml (1 1/2 cups) maple syrup
  • 3 eggs
  • 5 ml (1 teaspoon) vanilla

Chestnut and maple cream

  • 12 vacuum-packed chestnuts, cooked
       and shelled (store-bought)
  • 125 ml (1/2 cup) unsalted butter,
       at room temperature
  • 190 ml (3/4 cup) maple butter
  • 250 ml (1 cup) almond flour
  • Pinch of salt

Maple sugar icing

  • 125 ml (1/2 cup) maple syrup
  • 190 ml (3/4 cup) maple sugar
  • 2 egg whites
  • Pinch of salt
  • A few drops of vanilla essence

Maple swiss meringue

  • 4 egg whites
  • Pinch of salt
  • 250 ml (1 cup) fine maple sugar
  • 60 ml (1/4 cup) red colour gel in a tube
       (in cake decorating range of grocery stores)

 

Servings
12 portions
Method

Maple syrup cake

  1. Preheat oven to 180 °C (350 °F). Place rack in centre of oven.
  2. Butter three 20-cm (8") diameter cake tins. Line bottom with parchment paper.
  3. In a bowl, sift flour, baking powder, bicarbonate of soda and salt. Set aside. Mix oil and maple syrup together. Add eggs and vanilla, and mix well. Add sifted ingredients and stir in well. Pour batter into tins.
  4. Bake in oven for 25-30 minutes or until a toothpick inserted into centre of cake comes out clean. Let cool 10 minutes, then run a thin blade around cakes to separate from tin. Remove cakes from tins and leave to cool completely on a wire rack.

Chestnut and maple cream

  1. In a food processor, blend all ingredients until smooth.
  2. Transfer to a container, cover and refrigerate at least 15 minutes before adding filling to cake.

Maple sugar icing

  1. In the upper part of a double boiler, add all ingredients except vanilla.
  2. Beat mixture with an electric mixer for 5 to 7 minutes or until stiff peaks form.
  3. Remove from heat, add vanilla and stir well. Put icing on cake.

Maple swiss meringue

  1. In the upper part of a double boiler, use an electric mixer to continuously beat egg whites, salt and maple sugar until soft peaks form. Remove from heat and continue to beat until meringue is slightly warm and stiff peaks form.
  2. Place a 1.25 cm (1/2") diameter plain tip on a pastry bag. Using the back of a knife blade, draw several evenly spaced lines of red gel onto inside walls of pastry bag. Fill pastry bag with meringue and decorate surface of cake with mini meringue domes.

 

Additional information

Maple syrup cake

Assembly

If necessary, cut tops of cake layers to make them equal. Spread chosen filling on first cake layer, place second layer on top and add filling on top again. Add last cake layer and spread icing on top and on sides of complete layered cake. Use your choice of decoration to finish cake.
 
 
To view more Festive Maple Cake recipes : ilovemaple.ca/festivecakes