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Moist Chestnut Cream Cake
A moist and melting cake with chestnut cream, lightly flavored with rum (optional). Ideal for a snack or dessert, it is prepared in less than 30 minutes and baked gently at 150 °C for 40 minutes.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Raw eggs may contain salmonella; ensure the cake is fully cooked.
- • Rum is flammable; add it away from the oven flame.
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