Gâteau Ardéchois à la Crème de Marrons by @hervecuisine

55 min

7 servings

🥛

500 g

Chestnut cream

🧈

130 g

Butter

🥚

4

Eggs

🌾

150 g

Flour

🫙

1 packet

Baking powder

🍬

2 packets

Vanilla sugar

🧂

1 pinch

Salt

🥃

1 tbsp

Amber rum

🍬

Icing sugar

  1. Melt
    • Butter

    Melt the butter until it reaches a light nutty color, then let it cool slightly.

  2. Whisk
    • Chestnut cream
    • Butter
    • Eggs

    Whisk the chestnut cream with the butter, eggs, vanilla sugar and rum.

  3. Incorporate
    • Flour
    • Salt

    Incorporate the flour, baking powder and salt.

  4. Pour
    • Butter
    • Flour

    Pour into a buttered and floured 20 cm mold.

  5. Bake

    Bake for 40 minutes at 170°C.

  6. Cool
    • Icing sugar

    Let it cool, then dust with a veil of icing sugar.

Gâteau Ardéchois à la Crème de Marrons by @hervecuisine

55 min

7 servings

🥛

500 g

Chestnut cream

🧈

130 g

Butter

🥚

4

Eggs

🌾

150 g

Flour

🫙

1 packet

Baking powder

🍬

2 packets

Vanilla sugar

🧂

1 pinch

Salt

🥃

1 tbsp

Amber rum

🍬

Icing sugar

Preparation Steps

  1. Step 1/6

    Melt the butter until it reaches a light nutty color, then let it cool slightly.

    🧈Butter
    🍲Saucepan

  2. Step 2/6

    Whisk the chestnut cream with the butter, eggs, vanilla sugar and rum.

    🥛Chestnut cream
    🧈Butter
    🥚Eggs
    🍬Vanilla sugar
    🥃Amber rum
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/6

    Incorporate the flour, baking powder and salt.

    🌾Flour
    🫙Baking powder
    🧂Salt
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/6

    Pour into a buttered and floured 20 cm mold.

    🧈Butter
    🌾Flour
    🍰20 cm cake tin
    🥄Spatula

  5. Step 5/6

    Bake for 40 minutes at 170°C.

    🍰20 cm cake tin

  6. Step 6/6

    Let it cool, then dust with a veil of icing sugar.

    🍬Icing sugar
    🍰20 cm cake tin
    🧺Sieve

Composition

Ingredients

Types

Sweet spreads, Dairy, Eggs, Grains, Leavening agents, Sweeteners, Flavorings, Seasonings, Alcohol

Ingredients

Chestnut cream, Butter, Eggs, Flour, Baking powder, Vanilla sugar, Salt, Amber rum, Icing sugar

Notes

Butter (browned until lightly nut-colored), Flour (wheat, or a mix with chestnut or oat flour), Salt (fleur de sel), Amber rum (optional)

Allergens

Milk, Tree nuts, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, soy-free

Calories

320 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 36g, Fat: 17g, Fiber: 2g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 1.5mg, Potassium: 190mg, Sodium: 140mg, Magnesium: 22mg

Vitamins

Vitamin A: 170µg RAE, Vitamin D: 0.6µg, Vitamin B12: 0.3µg, Folate: 35µg DFE

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

Saucepan, Whisk, Mixing bowl, Spatula, 20 cm cake tin, Sieve

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Ardèche

Various

Aspect

Texture

Moist, Soft, Tender, Cakey

Flavors

Sweet, Chestnut, Nutty, Buttery, Vanilla, Rum

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.), fridge : 5 days (Store in an airtight container.), freezer : 2 months (Wrap individual slices or the fully cooled cake tightly before freezing.)