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Chestnut Cake Mobile

Chestnut Cake

Chestnut Cake Mobile






  • 50 beautiful chestnuts or 1 jar of French Chestnut Jam Vanilla
  • 250g of powdered sugar
  • 5 large fresh eggs
  • 1 pinch of vanilla sugar
  • 200g butter
  • Chantilly Cream


  • If you’re using whole chestnuts, cook them carefully covered for 25 to 30 minutes in half a liter of boiling water.
  • Remove them from the water with a strainer 3-4 chestnuts at a time.
  • Mash them up into a chestnut puree.
  • Mix up a puree with a wooden spoon with your sugar, 5 egg yolks, vanilla sugar, and 200g of buttercream.
  • Whisk your egg whites until stiff and then mix thoroughly in your French Chestnut Jam Vanilla or chestnut puree that you made in the first step.
  • Let the mix rest for a couple minutes.
  • Pour into a 1.5L charlotte mold that’s been buttered.
  • Bake in an oven at 180C for 30 minutes.
  • Once cool remove from mold, cover in whipped cream and serve.