Gâteau à l’érable façon cabane à sucre
4 portions | avec garniture croustillante aux noix de Grenoble
This decadent maple cake is just as mouth-watering as it sounds! Topped with a whipped maple-cream cheese frosting and crunchy maple-walnut graham cracker bites, this dessert is a maple lover's heaven!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
400 g
Mélange à pâtisserie vanille
(Contient Blé, Lait Peut contenir Poisson, Sésame, Moutarde, Sulfites, Oeuf, Noix, Crustacés, Gluten, Arachides, Soya)
6 cs
Sirop d'érable
3 pièce(s)
Fromage à la crème
(Contient Lait)
1 cc
Cannelle, moulue
(Peut contenir Blé, Lait, Soya, Arachides, Triticale, Sulfites, Noix, Moutarde, Sésame)
28 g
Noix de Grenoble, hachées
(Contient Noix de Grenoble Peut contenir Gluten, Noix, Arachides, Soya, Lait, Oeuf, Sulfites, Sésame, Moutarde)
½ tasse(s)
Biscuits Graham, émiettés
(Contient Soya, Blé Peut contenir Avoine, Sulfites, Soya, Triticale, Seigle, Lait, Gluten, Orge, Oeuf)
2 pièce(s)
Œuf
(Contient Oeuf)
2 cs
Cassonade
(Peut contenir Moutarde, Soya, Oeuf, Poisson, Blé, Noix, Arachides, Sulfites, Crustacés, Sésame, Lait)
Pas inclus dans votre livraison
⅓ tasse(s)
Huile*
0.13 cc
Sel*
7.66 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
Before starting, preheat the oven to 350ºF. Remove 8 tbsp butter and cream cheese from the fridge and set aside in a warm place to soften. Grease the base and sides of an 8x8-inch metal baking dish with 2 tsp softened butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)Add eggs, 1/3 cup oil, 2/3 cup water and 2 tbsp maple syrup to a large bowl, then whisk to combine. Add Vanilla Baking Mix and half the cinnamon, then whisk until batter is smooth.Transfer cake batter to the prepared baking dish.
Bake in the middle of the oven until a toothpick inserted into the centre comes out mostly clean, 28-33 min.Prepare a parchment-lined plate. Melt 2 tbsp butter in a large non-stick pan over medium-high heat.Add graham cracker crumbs, walnuts, remaining cinnamon and 1/8 tsp salt. Cook, stirring often, until graham cracker crumbs are toasted, 3-4 min. Add 1 tbsp maple syrup, then stir to combine, 1 min.Remove from heat, then transfer mixture to the parchment-lined plate. Place in the fridge to cool completely.
Remove baking dish from oven and transfer to a wire rack to cool.Meanwhile, beat remaining 5 tbsp softened butter and brown sugar together in a large bowl using a wooden spoon or electric hand mixer until combined, 2 min. Beat in remaining maple syrup until smooth. Beat in softened cream cheese and 1/8 tsp salt until smooth and combined, 1-2 min.
Once cake has fully cooled, remove from the dish by pulling on the sides of the parchment paper. Transfer cake to a serving platter, then discard parchment paper. Spread frosting over cake using the back of a spoon or spatula. Sprinkle crunchy walnut topping over top of cake. Cut into desired number of slices and serve.