How to Make Perfect Candied Chestnut Pound Cake

How to Make Perfect Candied Chestnut Pound Cake Delicious, fresh and tasty.

Candied Chestnut Pound Cake. The Best Chestnut Cake Recipes on Yummly Chocolate Chestnut Cake, Chestnut Cake, Rustic Chestnut Cake. Here is how to make Chestnut Pound Cake.

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You can find something for parties at home, treating guests.

This flourless chocolate cake is made with pureed chestnuts, bittersweet chocolate, and rum.

You can cook Candied Chestnut Pound Cake using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients of Candied Chestnut Pound Cake

1. You need 100 grams of ●Cake flour.

2. It’s 20 grams of ●Almond flour.

3. Prepare 3 grams of ●Baking powder.

4. It’s 100 grams of Unsalted butter.

5. It’s 80 grams of Soft light brown sugar.

6. Prepare 2 of Eggs.

7. You need 200 grams of Chestnuts simmered in inner skins.

8. Prepare 2 tbsp of Syrup from chestnuts simmered in inner skins.

9. Prepare 1 tbsp of Rum liquor.

Topped with a rich chocolate ganache and served with rum whipped cream, it's a perfect dessert for special occasions.

Spoon half of batter into prepared pan; top with chestnuts.

Tap cake pan on work surface to release any air bubbles.

Marrons Glacés Cake - Candied Chestnut Cake (gluten-free) - Will Cook For Friends.

Candied Chestnut Pound Cake step by step

1. Coat the cake pan with butter or oil (not listed in the ingredients) and sprinkle some cake flour on. Bring the eggs and butter to room temperature. Mix all ● ingredients together and sift it. Preheat oven to 170℃..

2. Cut half of the chestnuts simmered in their inner skins into small pieces. Cut the rest of the chestnuts into half to be big pieces..

3. Put butter in a bowl and add soft light brown sugar in 2 portions. Mix until it becomes white and fluffy..

4. Add beaten egg in 3 to 4 potions and mix well each time you add it. It easily becomes separated so be careful ! I recommend using a hand mixer..

5. Add the 1/3 of the sifted flour and mix. Then add the syrup from chestnuts simmered in inner skins, rum liquor and continue mixing..

6. Add half of the remaining flour and mix with a rubber spatula roughly. Then add the rest of the flour too and mix roughly like you are cutting it..

7. When the flouriness decreases, then stop mixing. Add the chestnuts cut into small sizes and mix roughly lightly..

8. Pour 1/3 of the dough in the cake pan and line half of the bigger size cut chestnuts. Further pour half of the dough in the cake pan and line the rest of the chestnuts on. Then pour the rest of the dough in..

9. Even out the surface of the dough and make the middle part sink a little. Bake for 40 to 45 minutes in an oven preheated to 170°F..

10. It would be done when you poke a skewer to the cake and there is nothing on the skewer. Drop the pound cake pan (with the cake still in it ) from about 30 cm height to release the steam. Leave it until it is cool..

11. Take the cake out of the cake pan and wrap it tightly with a cellophane wrap. Let it sit for one night. This increases the moist texture. If you let it sit for 2 nights, it will be more moist..

12. There are lots of small sized cut chestnuts and big sized cut chestnuts in the cake It is irresistibly delicious..

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Continue to beat until the sugar is.