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Chestnut Cake


Chestnut Cake



Chestnut Cake  

      Prep Time:    60    60 mins

      Cook Time:  30    30 mins  

      Serves:        forkspoonforkspoon     6 people

      Difficulty :   hathathat    Difficult



  • 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
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  • 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.