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Moist Chestnut Purée Cake
A very moist and lightly sweet cake made with unsweetened chestnut purée, butter, eggs and a hint of vanilla. Easy to prepare, it bakes at a low temperature to retain all its moisture. Ideal for dessert or a snack, it can be served plain or dusted with powdered sugar.
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Critical Success Points
- • Do not overheat the butter when melting
- • Achieve a thick foam when whisking the eggs and sugar
- • Do not over‑work the batter after adding the flour
- • Low‑temperature baking (150 °C) to ensure moistness
Safety Warnings
- • Melted butter is very hot; handle with care.
- • The oven reaches 150 °C; wear kitchen gloves.
- • The knife blade can be hot; let it cool slightly before touching.
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