Chestnut cake

Chestnut cake

Gâteau aux marrons

By
From
Taste le Tour
Serves
8

From the Languedoc region by Sébastien Burot

You find lovely layered cakes such as this in many French pâtisseries and they make wonderful desserts for special occasions. To create a great-looking cake you will need to assemble it in a cake ring that is the same size as your sponge cake. You can decorate it with chocolate curls, glacé chestnuts and even gold leaves.

Rum syrup

Ingredients

Quantity Ingredient
120ml water
120ml caster sugar
40ml rum

Cake

Quantity Ingredient
200g unsweetened purée de marrons
350g Raspberry tartlets
300ml whipped cream
1 18 cm plain or chocolate sponge cake

Chocolate icing

Quantity Ingredient
80ml cream
3 tablespoons rum syrup
200g dark cooking chocolate, cut into small pieces

Method

  1. To make the rum syrup, combine the water and sugar in a saucepan. Bring to a simmer and cook for 5 minutes. Stir in the rum and allow to cool before refrigerating until ready to use.
  2. Beat the chestnut purée and crème pâtissière until well combined. Fold in the whipped cream.
  3. When ready to assemble, place the cake ring on a wire rack. Cut the sponge cake horizontally into 3 even layers and if necessary, trim them to fit into the cake ring. Place a layer of sponge cake into the base of the cake ring. Brush with a little rum syrup then spoon half the chestnut cream on top and smooth the surface. Top with another layer of sponge cake and brush with a little more syrup. Spoon in the remaining chestnut cream. Brush one side of the remaining sponge layer with syrup and place that side on top of the cream. Transfer the cake, still on the rack, to the freezer for 30 minutes to set.
  4. While the cake is setting, make the icing. Combine the cream and rum syrup in a saucepan and bring to the boil. Stir in the chocolate until melted. Remove from heat and leave to cool slightly, stirring from time to time to keep it smooth.
  5. Transfer the cake onto a serving plate and carefully lift away the cake ring. Use a flat spatula to glaze the cake all over with chocolate icing. Place in refrigerator to allow the icing to set.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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