Maple Charlotte
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A moist and flavorful dessert made with layers of sponge cake, creamy custard, and a rich maple syrup topping.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter, softened
- 3 egglarge eggs
- 250 mlwhole milk
- 1 tspvanilla extract
- 100 gmaple syrup
- 50 gunsalted butter, melted
- 100 mlheavy cream
- 3 egglarge egg yolks
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm (8inch) round cake pan.
Tip: Use a non-stick pan to prevent the cake from sticking.
- 2
In a medium bowl, whisk together flour and sugar.
Tip: Sifting the flour will help remove any lumps.
- 3
In a large bowl, whisk together butter and eggs until light and fluffy.
Tip: Add the eggs slowly to prevent them from scrambling.
- 4
Add the milk, vanilla extract, and flour mixture to the butter mixture. Whisk until just combined.
Tip: Do not overmix the batter.
- 5
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 6
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before removing it.
- 7
While the cake is baking, prepare the custard.
Tip: Use a medium saucepan to prevent the custard from burning.
- 8
In a small saucepan, combine the heavy cream, granulated sugar, and melted butter. Bring to a simmer over medium heat.
Tip: Whisk constantly to prevent the sugar from caramelizing.
- 9
In a separate bowl, whisk together the egg yolks and vanilla extract.
Tip: Temper the egg yolks by slowly pouring the warm cream mixture into the eggs.
- 10
Return the mixture to the saucepan and cook over low heat, whisking constantly, until the custard thickens.
Tip: Use a candy thermometer to check the temperature, which should be around 80°C (176°F).
- 11
Remove the cake from the oven and let it cool completely.
Tip: Use a sharp knife to loosen the cake from the pan.
- 12
Once the cake is completely cool, slice it in half horizontally.
Tip: Use a serrated knife to prevent the cake from crumbling.
- 13
In a small saucepan, combine the maple syrup and confectioners' sugar. Bring to a simmer over medium heat.
Tip: Whisk constantly to prevent the sugar from caramelizing.
- 14
Pour the maple syrup mixture over the top of the cake and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 15
Top with the custard and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 16
Decorate with additional confectioners' sugar, if desired.
Tip: Use a fine-mesh sieve to dust the cake with confectioners' sugar.
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