French · Dessert
Chestnut Cream Cake
A delicate French-style whisked sponge soaked lightly in rum, split and layered with lightly sweetened whipped cream and finished with shaved dark chocolate, echoing the chestnut-season patisserie cakes of Lyon and the Ardèche without relying on heavy buttercream.
$1
25 minsPrep
19 minsCook
64 minsTotal
MediumLevel
Nutrition per serving
346Calories
5gProtein
22.1gFat
28.5gCarbs
18.8gSugar
0.7gFiber
74mgSodium
143mgChol
12.9gSat Fat
104mgPotassium
38mgCalcium
1.5mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
1.9gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 180C. Butter and line a 10cm round cake tin.
2
Whisk egg yolks with half the sugar until pale and thick, then fold in sifted cake flour alternately with melted butter.
3
In a separate clean bowl, whip egg whites to soft peaks, add remaining sugar, and whip to stiff glossy peaks.
4
Fold the whipped egg whites into the yolk batter in three additions, keeping the mixture as airy as possible.
5
Pour batter into the prepared tin and bake for 18-20 minutes until a skewer comes out clean and the top springs back.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack and brush with 6g dark rum while still warm.
7
Once fully cooled, whip the heavy cream with 8g sugar and 4g rum to soft peaks.
8
Split the cooled sponge horizontally, spread half the cream inside, sandwich back together, then top with remaining cream.
9
Scatter shaved dark chocolate over the top and chill briefly before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, separated (50g)
- 0.9 oz25g sugar white
- 0.8 oz22g sifted cake flour
- 0.3 oz8g melted butter
- 0.2 oz6g dark rum
- 2.1 oz60g whipped heavy cream
- 0.1 oz4g dark rum
- 0.3 oz8g sugar white
- 0.4 oz10g shaved, for garnish chocolate dark 70
- 0.1 oz2g vanilla extract
