• Prep Time 15 minutes
  • Cook Time 45 minutes
  • Serving For 3-4 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Cake Batter:
  • 120g egg whites, divided
  • 75g powder sugar
  • 55g ground almond
  • 50g cake flour
  • 50g Anchor Unsalted Butter
  • 15g sugar
  • 80g candied chestnut pieces
  • Chestnut Cream:
  • 85g chestnut spread
  • 25ml Anchor UHT Milk


    Making the cake:
  1. Preheat oven to 160ºC.
  2. Butter the loaf pan.
  3. Using a saucepan heat the butter until melted and browned, the set aside to cool down.
  4. Sift together powder sugar, ground almond, cake flour, use a rubber spatula and add in half of the egg whites and fold all the ingredients together.
  5. Whisk the remaining egg whites with sugar until firm peaks. Use this to fold into the batter, taking care not to deflate the whisked whites.
  6. Fold in the candied chestnut pieces
  7. Pour the batter into the loaf pans and bake for 30-40 minutes
  8. Once ready cool it over a cooling rack and unmold it
  9. Chestnut Cream:
  10. Combine chestnut spread and milk together. Using a spatula fold both ingredients heated in a saucepan over medium to low heat.
  11. To assemble, transfer the chestnut cream into the pastry bag fitted with vermicelli tip and pipe it generously over the cake.
  12. Its now ready to serve

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