Chestnut Cake

4 from 1 vote

Learn how to make the best chestnut cake from a can of chestnut spread (also called chestnut cream). You will use part of the chestnut spread in the chestnut cake and the rest goes into the chestnut whipped cream topping.

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: French

Servings:

Calories: 341kcal

Author: Janice Lawandi

Equipment

Ingredients

Chestnut cake

3 large egg(s)
150 grams granulated sugar
375 grams chestnut spread also called crème de marrons or chestnut cream
175 grams unsalted butter melted
37.5 mL spiced or dark rum
190 grams bleached all-purpose flour
7.5 mL baking powder
2.5 mL Diamond Crystal fine kosher salt

Chestnut whipped cream

250 mL whipping cream (35 % fat)
125 grams chestnut spread
15 mL spiced or dark rum
Sugared cranberries optional, as garnish

Metric - US

Instructions

Preheat the oven to 350 °F (175 °C). Butter and flour 8-inch springform pan, lining the bottom with a piece of parchment. Set aside for later.
Whip the eggs with the sugar until they are very pale and thick using a stand mixer. This takes several minutes so you can prepare the other cake components while waiting.
Whisk the dry ingredients in a medium bowl. Combine the chestnut spread, melted butter, and rum in a separate bowl. Set aside.
Once the egg and sugar mixture is thick and ribbony, you can sift in half the flour mixture and fold it in. Fold in the chestnut spread mixture, then finish with the last of the flour.
Transfer the chestnut cake batter to the prepared springform cake pan and smooth it out.
Bake the cake until the edges pull away from the sides and a cake tester inserted into the middle of the cake comes out clean. This takes about 45 minutes.
Let the cake cool slightly to firm up before unmoulding on a wire rack to cool completely.
When the cake has cooled, whip the cream until soft peaks, then add the remaining 125 grams of chestnut spread and the last tablespoon of rum. Whip until thick.
Level the chestnut cake with a bread knife, then spread the chestnut cream on top. Garnish with sugared cranberries if using.

Notes

Bake this cake in an 8-inch springform pan because they are taller than regular cake pans and have nice straight edges which makes a stunning, tall cake that seems fancy!
Chestnut spread, also called crème de marrons or chestnut cream, is a sweet chestnut spread sold in cans and jars. The product is sold in European and French stores and gourmet shops. You can also find it on Amazon. You will need one 500-gram can of chestnut spread to make both the cake and the whipped cream topping.
You can top this cake with sugared cranberries, as I have done. Or you can top it with chopped candied chestnuts, which are also sold in European stores and gourmet shops, especially around Christmas and in the fall and winter months.
You can replace the spiced rum with another alcohol, like dark rum, brandy, or cognac. The flavour will be different.
This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!

Nutrition