Moist Chestnut Cake with Browned Butter

For parents who now are want to try cook delicious foods that are no complicated, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for you who are still beginners.

Seasoning Moist Chestnut Cake with Browned Butter namely:

You need 200 grams of Chestnut (marron) cream.
You need 100 grams of Almond flour.
Prepare 60 grams of almond flour + 40 grams chestnut flour in this case (Try using some chestnut flour mixed with almond flour - delicious!).
Take 4 of Eggs.
Provide 80 grams of Sugar (I used raw cane sugar - use whatever sugar you prefer).
Prepare 100 grams of Butter.
You need 8 of to 10 Chestnuts in syrup or chestnuts in syrup in their skins.
Prepare 1 of Powdered sugar to finish.
You need 1/2 tbsp of Rum (optional).

According to all people, cooking is indeed things which is quite simple. Apart from being hobbies cooking and having ability to cook quite well, they are also creative in processing each dish so that it becomes food that is delicious. But there are those who can’t be skilled cook, so they have to ask and look at easy recipes to follow.

How to make Moist Chestnut Cake with Browned Butter

After all the ingredients are ready, here are 28 steps guides how to make them.

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..
This cake is delicious too if you replace some of the almond flour with chestnut flour!.
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..
Lower the speed of your handheld mixer at the end to create small air bubbles in the meringue and smooth out the texture..
While you're 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..
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..
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..
Add the almond flour. Beat well with a whisk until the batter is smooth..
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..
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..
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…).
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 it's better to just add the whole chestnuts..
Bake at 180°C for 30 minutes, then at 150 to 160°C for 20 minutes, for a total of 50 minutes..
The baking time will vary depending on your oven and the mold you're 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..
If a skewer poked into the cake comes out clean it's 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..
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..
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..
It's 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..
I served it with whipped cream. Soooo delish. It's kind of like being at a café isn't it?.
It's a bit like baked creamed sweet potato, or kabocha squash or sweet potato custard. But it's still like a cake too..
.
When you put a fork in it, it's like this. Sooo moist..
I think it may be good baked in a pastry crust too! It's very moist so it should work. I think I'll try it next time..
I used storebought chestnut cream. I used Sabaton's creme de marron this time. But I actually think the one from Clement Faugier has a better flavor..
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..
After giving them a makeover..
Wrapped nicely..
.

While cooking many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selection raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be select clean. For more details, please read how to cook Moist Chestnut Cake with Browned Butter so that get maximum results.

Tips

Activities in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are simple, what are those?

Assignment ingredients Chestnut (marron) cream, Almond flour, almond flour + 40 grams chestnut flour in this case (Try using some chestnut flour mixed with almond flour - delicious!), Eggs, Sugar (I used raw cane sugar - use whatever sugar you prefer), Butter, to 10 Chestnuts in syrup or chestnuts in syrup in their skins, Powdered sugar to finish, Rum (optional), will affect the cooking results. Election as many as 9 fresh ingredients will be very good because the reserves nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Moist Chestnut Cake with Browned Butter, includes what ingredients must be processed first and when to add the spices. Watch the steps. First 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.. After that, This cake is delicious too if you replace some of the almond flour with chestnut flour!. After that, 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.. Remember, Lower the speed of your handheld mixer at the end to create small air bubbles in the meringue and smooth out the texture.. Dont forget, While you're 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.. Next, 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.. Remember, 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.. Next, Add the almond flour. Beat well with a whisk until the batter is smooth.. Then, 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.. Next, 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.. Then, 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…). Remember, 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 it's better to just add the whole chestnuts.. Then, Bake at 180°C for 30 minutes, then at 150 to 160°C for 20 minutes, for a total of 50 minutes.. Dont forget, The baking time will vary depending on your oven and the mold you're 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.. Dont forget, If a skewer poked into the cake comes out clean it's 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.. Remember, 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.. Dont forget, 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.. Then, It's 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.. Dont forget, I served it with whipped cream. Soooo delish. It's kind of like being at a café isn't it?. After that, It's a bit like baked creamed sweet potato, or kabocha squash or sweet potato custard. But it's still like a cake too.. Then, . After that, When you put a fork in it, it's like this. Sooo moist.. Next, I think it may be good baked in a pastry crust too! It's very moist so it should work. I think I'll try it next time.. Then, I used storebought chestnut cream. I used Sabaton's creme de marron this time. But I actually think the one from Clement Faugier has a better flavor.. After that, 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.. Remember, After giving them a makeover.. Dont forget, Wrapped nicely.. Next, . Then, This recipe consists of 28 steps. This is done in order to produce food which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Moist Chestnut Cake with Browned Butter correctly. Good luck … !!!

Moist Chestnut Cake with Browned Butter

Hello Mother this time we will share Easiest Way to Prepare Yummy Moist Chestnut Cake with Browned Butter easy to follow.

Seasoning Moist Chestnut Cake with Browned Butter namely:

How to make Moist Chestnut Cake with Browned Butter

Tips