PEANUT CAKE WITH MAPLE SYRUP
This time we would like to share a recipe for a delicious cake with peanut butter, caramel and maple syrup. Taste this amazing autumn flavor!
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For the biscuit layers:
- Brown sugar – 150 g | 5.30 oz
- Butter 82.5% - 150 g | 5.30 oz
- Maple syrup – 100 g | 3.55 oz
- Glucose syrup – 50 g | 1.75 oz
- Nut butter – 100 g | 3.55 oz
- Eggs – 2 pieces | 2.00 items
- Baking soda – 6 g | 0.20 oz
- Flour – 400 g | 14.10 oz
Use only natural maple syrup (containing 100% maple syrup) without artificial flavors. You can take any nut butter at your discretion (we have the peanut one).
Heat the sugar, the butter, the peanut butter, the maple and the glucose syrups until warm over a low heat, stirring with a whisk, until the butter melts. Add the eggs and the baking soda; stir and bring the mass to a hot state over a medium heat (don’t boil!). The mass will start increasing in size and slightly foam. Remove it from the heat, and cool slightly; add the sifted flour, and stir with a spoon or spatula. The dough will turn out sticky. Cover it with foil in contact, and place it in the fridge for a couple of hours.
Divide the dough into 70 g (2.45 oz) balls. Roll each ball thinly on the parchment or a teflon rug, sprinkling them lightly with flour, so that they can be cut to an 18 cm (7 inch) circles later. You will have approximately 14 thin cake layers. Bake each cake for 5 minutes at 170-180C (338 to 356F). Trim the cake layers while they are still hot. Cut the edges later, and use them for sprinkling.
For the caramel:
- Sugar – 150 g | 5.30 oz
- Glucose syrup – 20 g | 0.70 oz
- Water – 40 g | 1.40 oz
- Butter 82.5% - 50 g | 1.75 oz
- Cream 33% - 100 g | 3.55 oz
Heat the cream until very hot, but don’t boil.
Combine the sugar, water and the glucose syrup in a saucepan with a thick bottom; place the saucepan on a medium heat. Glucose prevents the sugar crystallization, so the caramel can be easily mixed during the cooking process without fear that the sugar will crystallize. Bring the mass to amber color, and add the butter; mix.
Reduce the heat, and add the hot cream. Be careful, as the mass will boil! Stir until smooth, and simmer for another couple of minutes. Place the finished caramel in the fridge for several hours.