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I will use this pancake mix which is a good offer.
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200 g x 4 packages are inside.
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Bring the margarine to room temperature.
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Add granulated sugar to it and mix.
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At this time of the year, I heated up the margarine in a microwave for about 30 seconds to make the margarine soft.
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Add beaten egg to it, in 3 little batches , and mix well everytime you add the egg.
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Change the whisk into a rubber spatula.
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Add the pancake mix and mix well.
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Add syrup from chestnuts simmered in inner skins or candied chestnuts if you have some and mix well.
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Spread the dough flatly on the bottom of the pound cake pan.
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This is a 100 yen shop pound cake pan.
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( I think it is made of stainless steel ).
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Even if you get 2, it is 200 yen.
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Line the chestnuts simmered in inner skins.
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I line them tightly without space beside one another.
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For 1 pound cake pan, 15 chestnuts fit.
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Cover the chestnut with the dough and tap the cake pan lightly to eliminate air pockets.
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Bake for about 50 to 55 minutes in a 180F preheated oven.
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Take it out of the oven once after 15 minutes and make a cut in the middle.
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It will have a nice brown color when you bake it for about 30 minutes but it will burn if you bake it longer.
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So I took it out once and covered it with an aluminium foil.
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Poke a skewer in to check if it is ready.
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Two pound cake pans were ready in 55 minutes.
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Here is how it looks like when it is cut.
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I put the whole chestnuts without cutting but you can also cut them into small pieces and add it.
