Moist Chestnut Cake with Browned Butter – a delicious recipe with cream, flour, flour, Eggs, Sugar, Butter. Easy to follow and perfect for any occasion.
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1
Line a cake tin with kitchen parchment paper.
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2
Dust with almond flour.
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3
The almond flour can clog up the sieve, so push it through with your fingers.
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4
This cake is delicious too if you replace some of the almond flour with chestnut flour!
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5
Divide the eggs into yolks and whites.
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6
Beat the egg whites and make meringue.
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7
Add the sugar in 3 to 4 batches, and make a meringue with stiff peaks.
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8
Lower the speed of your handheld mixer at the end to create small air bubbles in the meringue and smooth out the texture.
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9
While you're beating the meringue, make the browned butter too.
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Put the butter in a pan and heat until it turns dark brown.
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Strain it through a tea strainer.
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Start preheating the oven to 180 C. Combine the egg yolks with the chestnut cream and mix well.
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If you are using rum, add it at Step 6 or 7.
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Keep mixing while adding the browned butter little by little.
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If you stop mixing, the yolks may curdle from the heat of the butter, so keep mixing continuously.
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Add the almond flour.
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Beat well with a whisk until the batter is smooth.
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Add 1/3 of the meringue to the batter, and scoop up from the bottom of the bowl as you fold it in.
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Add half of the remaining meringue and fold it in too.
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Add the remaining meringue, and fold it in as you scoop up from the bottom, trying not to beat out the air bubbles, to make a light and fluffy batter.
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Pour the batter into the cake tin.
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Shake the tin gently from side to side, then tap it on your countertop to remove any large air bubbles.
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Set the chestnuts in syrup (without the syrup) on top.
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(They sank to the bottom when I baked the cake...)
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You can also chop up the chestnuts before adding them to the cake.
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But if you want to enjoy the smooth texture of the cake, I think it's better to just add the whole chestnuts.
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Bake at 180C for 30 minutes, then at 150 to 160C for 20 minutes, for a total of 50 minutes.
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The baking time will vary depending on your oven and the mold you're using, so please be sure to check how the cake is doing.
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29
If it looks like the surface is going to burn, cover it with a piece of aluminium foil.
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If a skewer poked into the cake comes out clean it's done.
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As soon as you take the cake out of the oven, drop it onto your countertop from about a 30 cm height to push out the steam.
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When the cake has cooled down slightly, take it out of the tin and peel off the paper.
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Leave to cool on a cooling rack.
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Cover the cake with a tightly wrung out moistened kitchen towel as it cools to prevent it from drying out.
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When the cake has cooled down, wrap it in plastic wrap and chill for several hours in the refrigerator.
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The cake will settle and become more delicious.
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It's done when it's well rested!
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The middle will sink a bit when it's completely chilled.
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Dust the top with powdered sugar and enjoy.
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40
I served it with whipped cream.
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Soooo delish.
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It's kind of like being at a cafe isn't it?
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It's a bit like baked creamed sweet potato, or kabocha squash or sweet potato custard.
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But it's still like a cake too.
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When you put a fork in it, it's like this.
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Sooo moist.
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I think it may be good baked in a pastry crust too!
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It's very moist so it should work.
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I think I'll try it next time.
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50
I used storebought chestnut cream.
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I used Sabaton's creme de marron this time.
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But I actually think the one from Clement Faugier has a better flavor.
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I made 11 cm diameter cakes to give as gifts.
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You can make 4 cakes of this size.
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I took this picture before dusting them with powdered sugar.
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After giving them a makeover.
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Wrapped nicely.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 grams Chestnut (marron) cream, 100 grams Almond flour, 60 grams almond flour + 40 grams chestnut flour in this case (Try using some chestnut flour mixed with almond flour - delicious!), 4 Eggs, and more.
Yes, Moist Chestnut Cake with Browned Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.