Recipe: divine.ca’s Maple Holiday Wreath



 

Looking for heavenly holiday dessert ideas? Well, we have a pretty delicious suggestion for you! Why not make your own festive wreath cake? From filling to frosting and decorations, you can choose every single ingredient that won your heart. Simply head over to festivewreaths to create your very own Christmas masterpiece in four easy steps. Oh and here’s how to achieve the divine.ca recipe. Yummy, you’ll see!

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1. Maple and marzipan cake

Ingredients:

  • 250 ml (1 cup) almond paste or marzipan
  • 6 eggs
  • 280 ml (1 cup + 2 tablespoons) maple sugar
  • 125 ml (1/2 cup) maple syrup
  • 250 ml (1 cup) flour
  • 5 ml (1 teaspoon) baking powder
  • Pinch of salt
  • 250 ml (1 cup) unsalted butter, softened

Method:

  1. Preheat oven to 160 °C (325 °F).
  2. In a food processor, mix marzipan and egg, adding one egg at a time until you obtain a uniform texture. (If almond paste is too hard and difficult to work with, heat 30 seconds in microwave to soften.) Transfer to a stand mixer with beater or use an electric mixer, add sugar and maple syrup.
  3. Sift flour, baking powder and salt together, then add them to almond mixture. Stir in melted butter.
  4. Butter two 25-cm (10″) cake tins and line bottom with parchment paper. Divide batter between tins and bake in oven for 45 to 50 minutes.
  5. Remove cakes from oven and from tin upside down onto a rack. Slide a knife between cake and tin sides if necessary. Let rest at least 1 hour. Once both layers have cooled, cut out a 9.5-cm (4″) hole in centre of each layer with a cookie cutter.
  6. To make room for the filling, cut out a channel all around one of cake layers by removing sponge from centre. Fill channel with chosen filling. Place other layer on top and press lightly to ensure both layers are stable and aligned.

 

2. Maple-lemon cream

Ingredients:

  • 1 gelatin sheet
  • 125 ml (1/2 cup) freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 whole eggs
  • 125 ml (1/2 cup) maple sugar
  • 125 ml (1/2 cup) butter, cut into small cubes

Method:

  1. In a small bowl, soften gelatin for 5 minutes in a little cold water.
  2. Meanwhile, add juice and lemon zest to a saucepan. Bring to a boil over medium heat.
  3. In a bowl, beat eggs and maple sugar together until pale. Add hot lemon juice to eggs, mix and return to saucepan. Over low heat, bring back to a boil and cook until thickened, stirring regularly.
  4. Pass cream through a fine sieve over a bowl. Drain gelatin and add to mixture while whisking. Stir in butter and continue to whisk until butter has melted. Cover with plastic wrap making sure wrap is in direct contact with surface of cream. Refrigerate at least 3 hours until cream sets.
  5. Pour cream into a pastry bag with a #5 plain tip and fill cake.

 

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3. Salted caramel and maple icing

Ingredients:

  • 2 gelatin sheets
  • 190 ml (3/4 cup) maple sugar
  • 60 ml (1/4 cup) unsalted butter
  • 155 ml (1/2 cup + 2 tablespoons) 35% whipping cream
  • Pinch of salt

Method:

  1. Soften gelatin in a little cold water and set aside.
  2. In a saucepan over medium heat, melt maple sugar dry until sugar turns a nice light caramel colour. Remove saucepan from heat and stir in butter, mixing well. Add cream and return saucepan to low heat. Heat until it reads 104 °C (220 °F) on a candy thermometer.
  3. Pour icing into a bowl, add softened gelatin sheets and salt, then mix well. Cover and let set in the refrigerator at least 3 hours.
  4. Gently heat icing and spread over cake with an angled spatula as required.

 

4. Maple-almond nougatine and toasted almonds

Ingredients:

  • 125 ml (1/2 cup) maple sugar
  • 45 ml (3 tablespoons) water
  • 30 ml (2 tablespoons) corn syrup
  • 125 ml (1/2 cup) sliced almonds
  • Sliced almonds, toasted (for decoration)

Method:

  1. Preheat oven to 180 °C (350 °F).
  2. Line a cookie sheet with parchment paper. Prepare a second sheet of the same size for covering the nougatine later.
  3. In a heavy-bottomed saucepan, combine maple sugar, water and corn syrup, then bring to a boil. Heat until temperature reads 170/175 °C (338/347 °F) on a candy thermometer.
  4. Remove from heat and add all sliced almonds into saucepan. Mix well to coat almonds thoroughly, then spread them out on prepared cookie sheet. Place second sheet of parchment over the hot nougatine. Place cookie sheet on countertop or a cutting board, then, using a rolling pin, press down directly on parchment paper and roll nougatine until thin, smooth and uniform.
  5. If nougatine begins to set, place in oven on the cookie sheet for 2 to 3 minutes to reheat.
  6. Slide nougatine onto a cutting board and cut it into triangles with a sharp knife or metal cookie cutter.
  7. Decorate cake artistically with nougatine triangles and toasted almonds.

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