ingredients
For
12
piece
G
G
Chestnuts (pre-cooked and soaked)
G
G
powdered sugar
eggs
(class M)
G
G
butter
(soft)
G
G
sugar
(plus 4 tablespoons for the whipped cream)
G
G
almonds
(ground)
El
El
kirsch
(alternatively rum)
price
pinch
Salt
Also: spring form (26 cm Ø) lined with baking paper
preparation
-
Preheat the oven to 200 degrees top/bottom heat. For the chestnut cream, grind the chestnuts with 6–8 tablespoons of water and powdered sugar.
-
For the batter, separate the eggs and set aside. Place the butter and sugar in a bowl and beat with a hand mixer until fluffy. Gradually add the egg yolks and stir.
-
Then add the chestnut cream, ground almonds and kirsch and stir.
-
Beat the egg whites with a pinch of salt until stiff and gradually add 4 tablespoons of sugar until the egg whites are glossy. Gently fold the egg whites into the batter.
-
Pour the mixture into a spring form with a diameter of 26 cm and bake for about 40 minutes on the middle shelf in the oven.
Clue
The homemade chestnut puree can be flavored with a pinch of cinnamon, a little vanilla extract or lemon zest as desired.
Chestnut cake with chestnut cream or chestnut puree
You can use sweetened chestnut cream and chestnut puree, which are available in sweet and unsweetened form in cans, jars or frozen in the refrigerated section, instead of the pre-cooked chestnuts in our recipe. Pre-cooked, vacuum-sealed chestnuts are available almost everywhere in Germany. If you make the top chestnut cake with chestnut cream, you may be able to reduce the amount of sugar in the recipe, depending on how sweet the cream is. If you use store-bought chestnut puree, it depends on whether it is already sweetened or not. The cake is generally quite moist. If it is too wet, adjust the amount of ground almonds to suit your taste.
Chestnut cream & Co.: a wide range of products and their uses
Chestnut cream is little known in this country and therefore not a widely distributed product. In our European neighbours, such as Italy, France, South Tyrol and Switzerland, on the other hand, chestnuts are eaten in various forms: as chestnut puree, chestnut cream and chestnut puree, such as the famous French crème de chestnuts. The choice of products is therefore also much larger and creams as well as purees or the purees can often be bought in sweet and unsweetened form.
Chestnut puree, which is sometimes also known as chestnut jam, is for example served in France and Italy with meat dishes such as game dishes or served on cheese plates and can be stirred into hearty sauces. Sweetened products made from chestnuts are often used in desserts and in baked goods, such as the famous Swiss dessert, vermicelle.
Swiss, Italian, French chestnut cake – a colorful variety of recipes
The ingredients chestnut cream, chestnut puree and chestnut puree are a natural part of many baking recipes in other countries. They are used in cakes and tarts and in baked goods, such as nut shells. That is why there are recipes such as Swiss chestnut cake, Ticino chestnut cake, French tarte au chestnuts or Italian chestnut cake from South Tyrol. They all have one thing in common – they contain chestnuts. But that was it with the deals. There are countless recipes that couldn’t be more different. For example, a French recipe that consists of only three ingredients: crème de marrons, butter and eggs. Since the cake contains no flour or ground nuts, it is very voluminous and moist.
Roasted chestnuts: how it works
Recipes with chestnuts
Preparation tips and more recipes
Baking recipes with nuts
More cake and baking recipes
