Peanut Maple Layer Cake – A Rich Caramel Pecan Delight for Autumn
A decadent peanut cake with maple syrup, layers of caramel, crunchy pecans, and fluffy custard cream. Perfect for cozy fall gatherings!Indulge in a gourmet peanut and maple syrup cake layered with caramel, toasted pecans, and whipped custard. A showstopper dessert for any celebration!This Peanut Cake with Maple Syrup is everything you want in a cozy, layered dessert: nutty, creamy, and just the right amount of indulgent. The cake features tender maple and peanut biscuit layers, silky homemade caramel, and roasted pecans tucked into a cloud of maple-sweetened custard cream. Topped with a butter-based frosting and finished with a golden crunch, this is the kind of dessert that steals the spotlight on your autumn table. Whether you're hosting a dinner party or simply craving a slice of something sweet, this cake brings warmth and nostalgia in every bite.Perfect for fall, festive occasions, or anyone who loves the classic pairing of nuts, caramel, and maple.
Servings 12 People
Ingredients
Biscuit Layer:
- 150 g brown sugar
- 150 g butter 82.5%
- 100 g maple syrup pure
- 50 g glucose syrup
- 100 g peanut butter or nut butter of choice
- 2 eggs
- 6 g baking soda
- 400 g all-purpose flour
Caramel Sauce:
- 150 g sugar
- 20 g glucose syrup
- 40 g water
- 50 g butter
- 100 g cream 33%
- Nut Filling:
- 150 g pecans toasted and chopped
Maple Custard Cream:
- 250 g cream cheese
- 250 g mascarpone
- 150 g maple syrup
- 30 g powdered sugar
- 500 g cream 33%, cold
Butter-Based Cream for Finish:
- 80 g butter
- 80 g powdered sugar
- 240 g cream cheese
Instructions
Biscuit Layers
- Preheat oven to 170–180°C (338–356°F).
- In a saucepan, heat brown sugar, butter, maple syrup, glucose syrup, and peanut butter until melted.
- Add eggs and baking soda. Heat gently (do not boil). Mixture should foam slightly.
- Let cool slightly, then gradually stir in sifted flour to form a sticky dough.
- Wrap and chill for 2 hours.
- Divide into 70 g balls. Roll each into a thin circle (18 cm), bake for 5 minutes. You should get about 14 layers. Cool.
Caramel
- Heat cream until hot (not boiling).
- In a separate pan, cook sugar, water, and glucose until amber-colored.
- Add butter, then hot cream slowly (careful, it will bubble). Stir until smooth.
- Chill for several hours.
Maple Custard Cream
- Mix cold cream cheese, mascarpone, maple syrup, and sugar until smooth.
- Gradually whip in cold cream until light and fluffy. Chill.
- Toasted Pecan Filling
- Lightly toast the pecans. Chop finely but not to crumbs.
Assembly
- Spread 80 g custard on each biscuit layer.
- Pipe caramel in spirals, sprinkle with pecans.
- Stack all layers.
- Wrap with acetate film and place a cake ring around it.
- Chill 8 hours minimum with light pressure on top.
Butter-Based Crème Finish
- Whip butter until fluffy. Add sugar and beat again.
- Add cream cheese and whip until smooth.
- Frost the outside with a thin layer. Optionally decorate with biscuit crumbs or candied pecans.
🎉 Serving Suggestions:
- Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- Pairs beautifully with Earl Grey tea or bold coffee.
- For festive flair, top with powdered sugar and whole toasted pecans.
