Moist Chestnut Cream Cake

Ingredients

• 350 g Chestnut cream (No chunks, very smooth)
• 100 g Brown sugar (Can be replaced with white sugar)
• 3 Eggs (At room temperature)
• 120 g Butter (Softened, not melted)
• 150 g All-purpose flour (Sift if possible)
• 2 c. à soupe Rum (Optional, adds a subtle aroma)
• 1 sachet Baking powder (Approximately 10 g)
• 1 pincée Salt (Preferably fine)
• 10 g Powdered sugar (For final decoration)

Instructions

1. Preheat the oven and prepare the pan

   Preheat the oven to 150 °C. Grease the 22 cm pan with butter then lightly flour it.

   Time: PT5M

   Temperature: 150°C

2. Whisk the eggs with sugar and salt

   In the bowl, crack the 3 eggs, add the brown sugar (or white sugar) and the pinch of salt. Whisk vigorously until the mixture becomes frothy and pale.

   Time: PT5M

3. Incorporate the softened butter

   Add the softened butter to the egg‑sugar mixture. Whisk until the butter is fully incorporated and the batter remains homogeneous.

   Time: PT3M

4. Add the chestnut cream and rum

   Pour the chestnut cream directly into the bowl, then the rum (if used). Whisk until the batter is smooth.

   Time: PT2M

5. Incorporate the baking powder

   Sprinkle the baking powder over the batter and mix quickly.

   Time: PT1M

6. Add the flour

   Pour the sifted flour in one go. Mix with the whisk starting from the center, then increase speed until you obtain a homogeneous and slightly compact batter.

   Time: PT3M

7. Pour the batter into the pan

   Transfer the batter into the greased pan, give a slight shake to distribute evenly, then smooth the surface with the spatula.

   Time: PT2M

8. Bake

   Place the cake in the oven and bake for about 40 minutes. Check doneness by inserting the tip of a knife: it should come out slightly moist.

   Time: PT40M

   Temperature: 150°C

9. Cool and unmold

   Remove the cake from the oven, let it warm for 5 minutes, then place a large plate over the pan and flip in one motion. Let cool completely on a rack.

   Time: PT5M

10. Decorate and serve

    Dust with powdered sugar and add a few dollops of chestnut cream on top. Serve at room temperature.

    Time: PT2M

Nutrition Facts

Calories

366

Protein

3.8 g

Carbohydrates

36 g

Fat

17 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of Chestnut cream: Sweet chestnut puree
• Instead of Brown sugar: White sugar
• Instead of Butter: Unsalted margarine
• Instead of All-purpose flour: Gluten-free flour
• Instead of Rum: Vanilla extract
• Instead of Baking powder: Baking soda + vinegar
• Instead of Powdered sugar: Granulated sugar

Equipment Needed

• Mixing bowl
• Whisk (manual) or electric mixer
• Silicone spatula (rubber spatula)
• 22 cm cake pan
• Oven
• Kitchen scale
• Measuring spoons
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whisk the eggs with sugar until a frothy mixture is obtained.
• Incorporate the softened butter without melting it.
• Do not over‑mix after adding the flour.
• Gentle baking at 150 °C for 40 minutes.
• Unmold the cake while still warm to avoid breaking.

Chef Tips from the Video

• Sift the flour to avoid lumps.
• Use butter at room temperature for better incorporation.
• If you don’t like rum, replace it with 1 tsp vanilla extract.

Troubleshooting

Storage

Refrigerator: Store the cake covered for 3‑4 days in the refrigerator.

Freezer: Wrap tightly and freeze up to 2 months.

Room temperature: At room temperature, the cake keeps for 1 day, protected from humidity.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; the cake will bake slightly longer.
• Bake the cake in advance, let it cool, then freeze. Thaw at room temperature before decorating.