Recipe: Yummy Moist Chestnut Cake with Browned Butter

Recipe: Yummy Moist Chestnut Cake with Browned Butter Delicious, fresh and tasty.

Moist Chestnut Cake with Browned Butter. A moist browned butter vanilla cake filler with creamy vanilla browned butter Italian meringue buttercream. If you don't want to go all out and pipe Browned butter enhances both sweet and savory dishes, you're going to be hooked! So I've been enjoying experimenting a bit with different.

Chestnut Brown Butter Potatoes with Caramelized Leeks.

Orange Bundt Cake with Blueberry Glaze.

Back to the brown butter, though, I tend to cook a lot with it in the fall since it has that perfect toasted, nutty and rich flavor that pairs so well with pretty much all autumnal produce (squash, apples.

You can cook Moist Chestnut Cake with Browned Butter using 9 ingredients and 28 steps. Here is how you cook that.

Ingredients of Moist Chestnut Cake with Browned Butter

1. It’s 200 grams of Chestnut (marron) cream.

2. You need 100 grams of Almond flour.

3. Prepare 60 grams of almond flour + 40 grams chestnut flour in this case (Try using some chestnut flour mixed with almond flour - delicious!).

4. Prepare 4 of Eggs.

5. It’s 80 grams of Sugar (I used raw cane sugar - use whatever sugar you prefer).

6. You need 100 grams of Butter.

7. Prepare 8 of to 10 Chestnuts in syrup or chestnuts in syrup in their skins.

8. Prepare 1 of Powdered sugar to finish.

9. It’s 1/2 tbsp of Rum (optional).

The cake layers are a moist, buttery vanilla cake spotted with toasted pecans.

The flavor of the cake alone is delicious.

The pecans add a whole other level of awesome.

It begins with browned butter, which is heavenly and lends a caramel-y flavor to the frosting that pairs so well with the toasted pecans.

Moist Chestnut Cake with Browned Butter instructions

1. Line a cake tin with kitchen parchment paper. Dust with almond flour. The almond flour can clog up the sieve, so push it through with your fingers..

2. This cake is delicious too if you replace some of the almond flour with chestnut flour!.

3. Divide the eggs into yolks and whites. Beat the egg whites and make meringue. Add the sugar in 3 to 4 batches, and make a meringue with stiff peaks..

4. Lower the speed of your handheld mixer at the end to create small air bubbles in the meringue and smooth out the texture..

5. While youre beating the meringue, make the browned butter too. Put the butter in a pan and heat until it turns dark brown. Strain it through a tea strainer..

6. Start preheating the oven to 180 °C. Combine the egg yolks with the chestnut cream and mix well. If you are using rum, add it at Step 6 or 7..

7. Keep mixing while adding the browned butter little by little. If you stop mixing, the yolks may curdle from the heat of the butter, so keep mixing continuously..

8. Add the almond flour. Beat well with a whisk until the batter is smooth..

9. Add 1/3 of the meringue to the batter, and scoop up from the bottom of the bowl as you fold it in. Add half of the remaining meringue and fold it in too..

10. Add the remaining meringue, and fold it in as you scoop up from the bottom, trying not to beat out the air bubbles, to make a light and fluffy batter..

11. Pour the batter into the cake tin. Shake the tin gently from side to side, then tap it on your countertop to remove any large air bubbles. Set the chestnuts in syrup (without the syrup) on top. (They sank to the bottom when I baked the cake…).

12. You can also chop up the chestnuts before adding them to the cake. But if you want to enjoy the smooth texture of the cake, I think its better to just add the whole chestnuts..

13. Bake at 180°C for 30 minutes, then at 150 to 160°C for 20 minutes, for a total of 50 minutes..

14. The baking time will vary depending on your oven and the mold youre using, so please be sure to check how the cake is doing. If it looks like the surface is going to burn, cover it with a piece of aluminium foil..

15. If a skewer poked into the cake comes out clean its done. As soon as you take the cake out of the oven, drop it onto your countertop from about a 30 cm height to push out the steam..

16. When the cake has cooled down slightly, take it out of the tin and peel off the paper. Leave to cool on a cooling rack. Cover the cake with a tightly wrung out moistened kitchen towel as it cools to prevent it from drying out..

17. When the cake has cooled down, wrap it in plastic wrap and chill for several hours in the refrigerator. The cake will settle and become more delicious..

18. Its done when it's well rested! The middle will sink a bit when it's completely chilled. Dust the top with powdered sugar and enjoy..

19. I served it with whipped cream. Soooo delish. Its kind of like being at a café isn't it?.

20. Its a bit like baked creamed sweet potato, or kabocha squash or sweet potato custard. But it's still like a cake too..

21. .

22. When you put a fork in it, its like this. Sooo moist..

23. I think it may be good baked in a pastry crust too! Its very moist so it should work. I think I'll try it next time..

24. I used storebought chestnut cream. I used Sabatons creme de marron this time. But I actually think the one from Clement Faugier has a better flavor..

25. I made 11 cm diameter cakes to give as gifts. You can make 4 cakes of this size. I took this picture before dusting them with powdered sugar..

26. After giving them a makeover..

27. Wrapped nicely..

28. .

It baked up beautifully with zero issues.

Very moist, yet sturdy, and the.

This brown butter cake is dense and moist with a sturdy crumb and an intense brown butter flavor.

The decadent brown butter glaze on top knocks the cake out of the park.

If you've never tried browning butter before, make some today, then use it to bake this delicious cake.