Recipes in the world of Flavilo

Chestnut and Almond Cake served

Chestnut and Almond Cake

Chestnut and almond harmonize perfectly in this cake, creating a particularly rich flavor experience. The almond flour makes it gluten-free, while the chestnut puree provides a soft and moist texture. This cake is an excellent choice for festive occasions or as a special dessert for the weekend table. If you love elegant yet simple cakes, you should definitely try this recipe!

Prep Time 20 min
Preparation 40 min
Total 1 hr
2800 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 250 g Chestnut Puree
⭕ 150 g Almond Flour
⭕ 120 g Granulated Sugar
⭕ 4 Eggs
⭕ 100 g Butter
⭕ 50 ml Milk
⭕ 1 packet Vanilla Sugar
⭕ 1 tsp Baking Powder
⭕ 1 pinch Pinch of Salt
⭕ 50 g Flaked Almonds (for decoration)
⭕ 20 g Powdered Sugar (for dusting)

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    Preparation Steps

    1

    Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (22cm) cake pan.

    2

    Separate the eggs. In a clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

    3

    In a separate bowl, cream together the egg yolks, granulated sugar, and vanilla sugar until light and fluffy. Gradually add the melted butter and milk.

    4

    Mash the chestnut puree with a fork and add it to the egg yolk mixture.

    5

    Combine the almond flour and baking powder, then gradually add to the chestnut mixture.

    6

    Gently fold in the beaten egg whites, being careful not to deflate the batter.

    7

    Pour the batter into the prepared cake pan and spread evenly.

    8

    Bake in the preheated oven for about 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

    9

    Remove from the oven and let cool completely in the pan before inverting onto a serving plate. Decorate with flaked almonds and dust with powdered sugar.