Chestnut cream cake

Part de gâteau à la crème de marrons

Gâteau à la crème de marrons

Chestnut cream cake

Friends of Interns, when the fall comes, the desire for chestnut cream becomes irresistible. But then again, I’m the only one who likes it at home. So goodbye desserts made of chestnut cream and cottage cheese and other sweets.

And then the other day, I cracked.

Taking advantage of the fact that we were having friends over, I baked this cake. At first I wanted to make an Ardéchois but in the recipes I found, only 200 g of chestnut cream was used. And me, my jar was 500 g. That’s why I was inspired by this recipe found on the Internet. I followed the modifications indicated in the comments and zou, in the ovens.

For 1 cake (cake tin of 24 cm diameter) :

  • 500 g of chestnut cream
  • 4 eggs
  • 50 g of flour with incorporated yeast (or flour + 1 pinch of yeast) + 1 tablespoon for the mold
  • 75 g of salted butter for the cake + 15 g for the mould
  • 1 or 2 tablespoons of rum
  • 6 marrons glacés (optional)

30 minutes before starting, weigh the butter, dice it and let it soften at room temperature.

Butter and flour the pan.

Break the eggs and separate the yolks from the whites.

Pour the chestnut cream into a salad bowl. Add the soft butter, the egg yolks, the flour and whisk until you have a homogeneous mixture. Add the rum, mix. For a greedy and festive version, then add 6 coarsely crushed candied chestnuts.

Turn the whites into snow . Gently add them to the chestnut cream preparation.  Pour into the buttered and floured cake tin and bake in a preheated oven at 170°C for 30 minutes.

Unmould lukewarm.

Part de gâteau à la crème de marrons

Portion of chestnut cream cake



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