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By Nicolas Boussin - Maxime Guérin

Recipe Maple Cake

To make this dish

Ingredient list

  • Maple syrup cake batter
    528 g almond paste 70%
    634 g eggs
    211 g ‘Vergeoise’ black sugar
    10 g salt
    423 g plain flour (T55, approximately 11% protein)
    22 g baking powder
    458 g Lescure Unsalted 250g butter Roll 82% fat
    352 g maple syrup
    2637 g total weight
    2500 g total weight after reduction
  • Maple fudge
    240 g maple syrup
    68 g water
    18 g 0% fat milk powder
    1 g salt
    40 g Lescure Unsalted 250g butter Roll 82% fat
    10 g plain flour (T55, approximately 11% protein)
    2 g baking powder
    16 g cocoa butter
    395 g total weight
  • Maple soaking syrup
    338 g water
    163 g maple syrup
    500 g total weight
  • Hot mirror glaze
    150 g hot neutral glaze
    150 g water
    300 g total weight
  • Maple Cake finishing touches
    SQ Lescure Unsalted 250g butter Roll 82% fat
    SQ plain flour (T55, approximately 11% protein)
    SQ decorative icing sugar

The recipe, step by step

  1. 01

    Maple syrup cake batter

    Mix the almond paste and eggs in a food processor until smooth.

    Add the sifted-together dry ingredients and combine without overmixing.

    Finally, add the melted butter at 40°C followed by the maple syrup.

    Refrigerate overnight. 

  2. 02

    Maple fudge

    Combine all the ingredients (except the cocoa butter) and cook to 120°C.

    Remove from the heat, add the cocoa butter then let cool for 5 minutes.

    Mix on speed 1 using the paddle then spread out to a thickness of 5mm.

    Let crystallize overnight at room temperature, then cut into 5 mm cubes. 

  3. 03

    Maple soaking syrup

    Heat the ingredients together.

    Remove from the heat and let cool. 

  4. 04

    Hot mirror glaze

    Combine the ingredients and bring to the boil.

  5. 05

    Maple Cake finishing touches

    Butter the Matfer Exoglass moulds (345079) with softened butter, flour lightly and place in the refrigerator.

    Pipe 250 g of batter into each mould.

    Split the cakes in half using a pastry scraper dipped in melted butter. 

    Place the moulds on a rack (for even colouring) in a convection oven preheated to 190°C, then bake at 160°C (damper closed) for approximately 30 minutes.

    Remove from the oven and unmould immediately.

    Imbibe each cake with 35 g of syrup then let cool.

    Glaze the tops of the cakes, sprinkle the extremities with decorative icing sugar, then decorate with cubes of maple fudge. 

    For even, symmetrical development, place the moulds perpendicularly to the fan and turn the rack around halfway through.