Sheet cake with maple buttercream

Step 1/3

• 20 g pecans
• 50 g flour
• ¼ tsp baking powder
• ⅛ tsp salt

• oven
• knife
• cutting board
• bowl (large)

Preheat oven to 180°C/360°F. Roughly chop pecans. Combine flour, baking powder, and salt in a bowl.

Step 2/3

• 44 g unsalted butter
• 40 g sugar
• 1 eggs
• ⅜ tsp vanilla extract
• 44 g buttermilk

• bowl (large)
• hand mixer with beaters
• baking sheet

Combine butter and sugar in another bowl and beat with a hand mixer until frothy. Add the eggs, one at a time, then vanilla extract. Add buttermilk and the flour-baking-powder mix alternatively, finishing with flour. Carefully fold in chopped pecans and mix until well combined. Transfer batter to a baking pan and bake at 180°C/360°F for approx. 20 min., then remove from oven and let cool.

Step 3/3

• 40 g maple syrup
• ⅝ egg yolks
• ¼ tsp vanilla extract
• 40 g unsalted butter
• salt

• saucepan
• bowl (large)
• baking pan (11x7 in.)

To make the buttercream, heat maple syrup in a saucepan and let simmer over medium-low heat. Meanwhile, add egg yolks and a pinch of salt to a bowl and beat until frothy. When the maple syrup reaches 120°C/250°F, remove from heat and add to the egg mixture. Beat until it’s cooled to room temperature. Add remaining vanilla extract, and slowly mix in remaining cubed butter while beating. Mix everything until a smooth buttercream forms. Spread the buttercream on sheet cake and enjoy!

Enjoy your meal!