Chestnut cream cake

Chestnut cream cake

While doing some tidying up in my cupboards, I came across a jar of chestnut cream. Once this pot came out, I had to find a use for it. I wanted a cake.

I remembered a recipe by Christophe Felder, seen in his latest book. This cake had marked me, because it was presented in a too cute cake mold. And luckily, I have precisely this same mold. Besides, I had already used it for this savory cake.

I have a real collection of mussels. There are of course those made of silicone. Having sold them for a few years, I now have them in all shapes and sizes. For the most part, they never serve me. Especially since I started to appreciate metal molds again. The problem with these molds is that they sometimes stick. Except that by using a grease bomb, you never again have cakes that don’t come out of the mold. And frankly, nothing beats baking in these types of pans. The cakes are more golden, more appetizing and ultimately also much better. So I started buying it. Many are second-hand moulds, which I find at garage sales. Some have really original shapes, like this one.

And after all, the mold does not matter. The most important thing is what you put inside it. This chestnut cream cake is really easy to make. Very soft, with the good taste of chestnuts, it is delicious. My little touch? A bit of scotch whisky, well peated. The combination of chestnuts and smoked whiskey is to die for. I strongly recommend it to you.

Chestnut cream cake:

120g butter

4 eggs

500g chestnut cream

30g flour

1 tbsp peated whiskey

Preheat the oven to 180°C.

Melt the butter, then let it cool.

Separate the yolks from the egg whites.

Mix the chestnut cream and butter.
Add the yolks.

Sift the flour over it, and mix.

Add the whiskey. To mix together.

Whip the egg whites, then gently add them to the batter.

Chestnut cream cake

Grease a cake tin and pour the batter inside.

Bake for about 40 minutes.
Let cool before unmolding onto a wire rack.

Chestnut cream cake

To finish: these quantities are for a classic cake mold. If you want to use this same mold, know that it is smaller than a classic cake mold. There will be some dough left. I baked it in small individual molds, for about 20 minutes.
C. Felder does not use whiskey, but 1 cc of vanilla paste.


You can frost this cake with a little melted chocolate. It works perfectly.

Leave a Comment