Ingredients
- 180 ml Québec maple syrup
- 5 large eggs, separated
- 180 g all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
- 400 ml evaporated milk
- 350 ml whole milk
- 250 ml heavy cream
- 1 tsp vanilla extract
- 250 ml whipped cream for topping
- Ground cinnamon, optional
Method
- Beat egg yolks with 120 ml maple syrup; fold in flour, baking powder, salt, and whipped egg whites.
- Bake in a greased 23 cm pan at 165 °C for 30–35 minutes, then cool and pierce the cake.
- Warm the evaporated milk, whole milk, cream, vanilla, and remaining maple syrup; pour slowly over the cake.
- Chill at least 4 hours, top with whipped cream, and sprinkle with cinnamon.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar in the cake and milk soak
Conversion used: Use 180 ml maple syrup; reduce the milk soak by 45 ml to offset its liquid. Bake at 165 °C instead of 180 °C, reducing the oven by 15 °C.
Why Quebec maple syrup: Maple complements the milky soak with toasted, woody notes and a subtle mineral character. The Québec ingredient fits naturally into this celebratory Latin American cake.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →