Sweet chestnut cake

Total time: 1hr 30m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 242 Kcal, 3g Protein, 24g Carbohydrates, 14g Fat


  • Batter
  • 150 g sugar
  • 150 g butter, soft
  • 4 egg yolk
  • 1 pinch salt
  • 1 bag vanilla sugar
  • 440 g frozen chestnut puree, defrosted
  • 1 tbsp cocoa powder
  • 100 g ground hazelnuts
  • 4 egg white
  • Utensils
  • For a cake tin of approx. 30 cm, fully lined with baking paper

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  • Batter

    Beat the butter in a bowl until soft, using the whisk on a hand mixer. Add the sugar, vanilla sugar, salt and egg yolks and beat until the mixture is light and fluffy. Stir in the chestnut puree, cocoa powder and hazelnuts. Beat the egg whites with the salt until stiff, carefully fold into the mixture. Transfer the mixture to the prepared tin.
  • Bake

    Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove and allow to cool in the tin.
  • Note:

    The cake should still be moist inside. The moistness will cause the cake to collapse a little in the middle.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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