Maple Layer Cake with Chestnut Cream
By OcadoLife
Published on 08 December 2022
For a delicate alternative to Christmas cake, or for a beautifully indulgent treat at any time, this Maple Layer Cake with Chestnut Cream from baker, food writer and author Edd Kimber is a winner. The sponges for this magical genoise layer cake can be made a day ahead, then cooled and wrapped well, and the caramel can be made a day ahead and chilled. Decorate with roasted chestnuts and edible gold leaf – and for extra wow factor, top with mini meringues as well, if you like.Time and servings
2 hrs 40 minsTotal time
14Servings
50 minsPrep time
1 hr 50 minsCooking time
Ingredients
- 85 g of plain flour
- 25 g of cornflour
- 1 tsp of baking powder
- 0.5 tsp of fine sea salt, plus an extra pinch
- 5 large eggs, separated, plus 1 large egg white for the meringue decorations (optional)
- 1 tsp of vanilla bean paste
- 40 g of caster sugar, plus 80g for the meringue decorations (optional)
- 50 ml of whole milk
- 50 ml of vegetable oil
- 0.5 tsp of cream of tartar
- 170 ml of amber maple syrup
- 675 ml of double cream
- 10 g of unsalted butter
- 1 large pinch of salt flakes
- 175 g of chestnut purée (unsweetened)
- 50 g of icing sugar
- 1 tsp of vanilla bean paste
- 8 whole roasted chestnuts, to decorate
- 4 pieces of edible gold leaf, to decorate
Method
Step 1
Preheat the oven to 170°C/150°fan/gas 3. Sift the flour, cornflour, baking powder and the ½tsp salt into a bowl; set aside. In a separate bowl, combine the 5 egg yolks, vanilla and 20g of caster sugar; beat with an electric whisk for 5-6 mins, until pale and fluffy. Gradually pour in the milk and oil, whisking on a slow speed for 5-6 mins more until combined. Whisk in the sifted flour mixture until smooth.Step 2
In another bowl, use a clean electric whisk to beat the 5 egg whites, cream of tartar and a pinch of salt until foamy. Scatter in another 20g caster sugar and whisk until the mixture holds stiff peaks.Step 3
Add the egg white mixture to the cake batter a quarter at a time, gently folding in until streak-free. Split equally (weigh for accuracy) between 2 x 20cm deep loose-bottomed cake tins – don’t use non-stick tins, or grease or line the tins, as the cake needs to cling to the sides.Step 4
Bake for 40-45 mins or until flat and level. Check that they spring back after a light touch and that a skewer inserted comes out clean. Turn the tins upside down on a wire rack to cool fully, then run a knife around the edge to release the cakes and turn out – cut the bases away too, if needed.Step 5
For the caramel, put 120ml of the amber maple syrup in a heavy-bottomed pan along with 75ml of the double cream, the butter and sea salt. Bring to a simmer over a medium heat, then bubble for 4-5 mins until thickened. Swirl the pan to ensure even cooking, but don’t stir. Transfer to a jug and leave to cool completely.Step 6
or the syrup, pour the remaining 50ml maple syrup into a jar along with 50ml water, then seal and shake to combine.Step 7
For the cream, put the chestnut purée in a bowl and mix well, breaking it up with the back of a spoon. Stir in 75ml of double cream until smooth. Add the remaining 525ml cream, the icing sugar and vanilla. Beat with an electric whisk to medium peaks.Step 8
To assemble, slice each cake horizontally through the middle with a serrated knife to make 4 layers in total. Place one layer on a serving plate, drizzle all over with a quarter of the syrup, then top with a little cream. Repeat with the remaining cakes, spreading the final quantity of cream over the top and sides of the cake. Chill for a few hrs.Step 9
Add the caramel just before serving: pour it evenly straight from the jug around the edge with a steady hand, teasing it over the sides to create a drip effect. Top with the roasted chestnuts and decorate with gold leaf. Best eaten on the day.