Chestnut Cream Cake

Author: Canadian Living

A holiday winner, this light sponge cake is the perfect base for the nutty-flavoured cream. Look for cans of chestnut spread or cream in gourmet stores or the baking aisles of grocery stores. Chocolate hazelnut spread, such as Nutella, can also be used.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 2 eggs
  • 3 eggs separated
  • 3/4 cups granulated sugar
  • 1/4 cup butter softened
  • 1/2 teaspoon vanilla
  • 1 pinch salt
  • 3/4 cups all purpose flour
Chestnut Cream Filling:
  • 2 cups whipping cream
  • 3 tablespoons cognac
  • 3 tablespoons brandy
  • 3/4 cups sweetened chestnut spread
  • 1/2 oz bittersweet chocolate finely grated

Method

Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper. Set aside.

In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.

In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)

Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.

Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.

Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.

Nutritional facts Per each of 12 servings: about

  • Sodium 69 mg
  • Protein 4 g
  • Calories 323.0
  • Total fat 21 g
  • Cholesterol 139 mg
  • Saturated fat 12 g
  • Total carbohydrate 30 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chestnut Cream Cake

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