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Chestnut Cake

Chestnut Cake


      Prep Time:        60 mins

      Cook Time:      30 mins  

      Serves:            6 people

      Difficulty :       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.