🍰 Crunchy Nut Maple Syrup Cake with Whipped Cream

Name: Crunchy Nut Maple Syrup Cake with Whipped Cream
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Pecan nuts; 1 Vanilla pod; 220 g soft butter; 4 Eggs; 200 g Maple syrup; 220 g Flour; 3 tsp Baking powder; 1 tsp Cinnamon; 100 ml dark rum; 200 ml Whipping cream; 2 tbsp Sugar; 2 packets Whipping stabilizer; 4 Toffees

890 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

200 g Pecan nuts
1 Vanilla pod
220 g soft butter
4 Eggs
200 g Maple syrup
220 g Flour
3 tsp Baking powder
1 tsp Cinnamon
100 ml dark rum
200 ml Whipping cream
2 tbsp Sugar
2 packets Whipping stabilizer
4 Toffees

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Grind the nuts finely in a blender or food processor.
3. Split the vanilla pod lengthwise and scrape out the seeds with a knife.
4. Beat the butter until creamy, then gradually mix in the eggs, maple syrup, and vanilla seeds.
5. Mix the flour with the baking powder, cinnamon, and ground pecans.
6. Fold the flour mixture into the butter mixture, then stir in the rum at the end.
7. Pour the batter into a baking pan lined with baking paper.
8. Bake the cake in the preheated oven for about 1 hour and 10 minutes.
9. Perform the skewer test to check if the cake is fully baked.
10. Cover the cake with buttered baking paper if it starts to brown too much.
11. Remove the cake from the oven and let it cool for a short while.
12. Turn the cake out onto a wire rack and let it cool completely.
13. Whip the cream with the sugar and cream stabilizer until stiff.
14. Cut the toffees into small cubes.
15. Spread the whipped cream over the cooled cake.
16. Sprinkle the toffee cubes over the cake and serve.

Nutrition per serving

kcal: 890
Protein: 12 g · Fett/Fat: 62 g · Carbs: 68 g