This is a sweet cake that incorporates the unique sweetness of chestnuts. A creamy cake made with chestnut puree is coated with vanilla-sugar-added whipped cream in the center for a smooth and soft texture. Sprinkle cocoa powder on top of the baked cake and decorate it with chestnuts in sugar water to complete the creamy chestnut cake.

Materials

Flouring: 4 eggs, 100g of sugar, 500g of chestnut puree (canned or boiled chestnuts with a pinch of sugar), cream: 200g of whipped cream, 50g of sugar (vanilla scented), decorations: a pinch of cocoa powder, chestnuts in sweetened sugar, and a baking mold (24cm in diameter).

1. Whisk the eggs and sugar to make it creamy, then, add the chestnut puree little by little.

2. Grease the baking mold with butter or fish oil.

3. Put the mixture stirred in step 1 into the baking mold and bake at 200℃ for 45 minutes.

4. Remove from the oven, cool and cut everything horizontally to make two pieces.

5. Combine whipping cream and sugar and beat with a frother.

6. Spread the mixture from step 5 on the cut off two thirds of the cake to make a creamy sandwich, place the cake on top and then spread the remaining cream on the top of the cake.

7. Finally, sprinkle the cocoa powder on top and decorate with sugared chestnuts.