Maple syrup travel cake

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Dough with maple syrup

total weight 1095 g

210 g almond paste 65%                21%
255 g eggs                                        25,5%
95 g maple sugar powder               9,5%
85 g sugar cassonade                      8,5%
170 g flour                                         17%
5 g baking powder                            0,5%
180 g butter half salted                    18%
25 g Grand Marnier liqueur             2,3%



Heat the oven to 170°C.
In a mixer bowl with knives mix almond paste, gradually adding the eggs. In another bowl, whip soft butter, maple sugar and cassonade sugar, add the first mixture and liquor. At the end, add sifted flour with baking powder. Grease with butter and sprinkle with flour 5 forms 22x4x4 cm. Put 200 grams of dough in each mold. Bake for 20 minutes. Cool in the form, take it out.

Impregnation with maple syrup

total weight 405 g

150 g water                                   37%
150 g maple syrup                       37%
40 g Grand Marnier liqueur        10%
zest of 1 lemon
65 g lemon juice                           16%



Bring to a boil water with maple syrup, cool. Dip the warm travel cake into the warm syrup, let it drip on the grate.

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