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Chestnut cream cake in elegant setting
Layered cake featuring a thick layer of chestnut mousse

Chestnut Cream Cake

Author: Flavelo
Recipes Cakes and Desserts
Here, chestnut dominates not in the sponge, but in the cream. The density of the chestnut paste is lightened by whipped cream, giving a mousse-like, light consistency. The sponge is merely a vehicle; the starring role belongs to the creamy topping.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 10 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Whisk
  • Saucepan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Make the basic sponge: cream butter + sugar, add eggs, then flour + baking powder + salt. Bake at 180°C for 20-25 minutes, leave to cool.

Tip: Basic creamed sponge technique.
2 ✓

For the cream, mash the chestnut, mix with half the liquid cream (to thin it), then fold in the whipped cream made from the rest.

Tip: This makes it easier to mix lump-free.
3 ✓

Dissolve the gelatine in a little water by warming it, and mix into the cream (tempering it). Spread over the cake.

Tip: Chestnut is dense, so gelatine is needed to keep it sliceable after adding the foam.
4 ✓

Chill for 3 hours, then decorate with grated chocolate.

Tip: Chocolate and chestnut are a classic pair.

Recipe FAQ

Sweetened or unsweetened chestnut?
Most recipes assume pre-sweetened chestnut purée available in shops. If using unsweetened, add extra icing sugar and rum flavouring!

Ingredients

  • 150 g Plain flour
  • 100 g Caster sugar
  • 100 g Butter (soft)
  • 4 pcs Eggs
  • 1 sachet Baking powder
  • 200 ml Double cream (cold)
  • 250 g Chestnut purée (defrosted)
  • 100 g Dark chocolate (grated)
  • 10 g Gelatine powder
  • 1 tsp Vanilla extract
  • 1 pinch Salt