Christmas layer cake with Maple Joe® maple syrup

Recipe for 10 people
Preparation : 1h15

Ingredients :

For the cake mix

  • 240g of butter
  • 200g of sugar
  • 3 eggs
  • 300g of flour
  • 1 packet baking powder
  • 3 soup spoons of Maple Joe® maple syrup

For the cream with Maple Joe® maple syrup

  • 300g of cream cheese
  • 100g of mascarpone
  • 150g of melted butter cooled to room temperature
  • 300g of icing sugar
  • 5 soup spoons of Maple Joe® maple syrup

For the Chantilly cream

  • 20cl of double cream
  • 80 g of mascarpone
  • 1 soup spoon of Maple Joe® maple syrup
  • 2 soup spoons of granulated sugar


Making the pastry

  1. Whisk the butter with the sugar until the mixture is creamy, then add the eggs one by one while continuing to whisk.
  2. Add the baking powder, flour and Maple Joe® maple syrup.
  3. When the dough is smooth, place equal portions into three 16/18 centimetre diameter moulds, buttered and floured beforehand.
  4. Smooth the surface and bake at 180°C for 20/30 minutes.
  5. Leave to cool for 10 minutes then remove from the mould.

Making the Maple Joe® maple syrup cream

  1. Whisk the cheese and mascarpone with the butter.
  2. Add Maple Joe® maple syrup, then gradually add icing sugar.
  3. Whisk until smooth and creamy.

Assembling the cake

  1. Spread Maple Joe® maple syrup cream on the cake layer.
  2. Superimpose the second cake layer and repeat the operation.
  3. Cover with the third cake layer.
  4. Roughly smooth the contours if necessary and leave in a cool place for 1 hour.

Making the Chantilly cream

  1. Whisk the double cream vigorously with the mascarpone.
  2. When cream is suitably whisked, add Maple Joe® Maple Syrup and sugar.
  3. Whisk until you obtain a firm Chantilly cream.
  4. Coat the cake with the Chantilly cream, smooth with a spatula.

Merry Christmas !

Leave a comment