Hi, I’m Marie. Today, I’m gonna show you how to prepare pecan and chestnut cream cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pecan and Chestnut Cream Cake Recipe
Pecan and Chestnut Cream Cake is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Pecan and Chestnut Cream Cake is something which I have loved my whole life. They’re fine and they look wonderful.
To be with this particular recipe, we have to prepare a few ingredients. You can have pecan and chestnut cream cake using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Pecan and Chestnut Cream Cake:
- Make ready Tin Creme de Marron / Chestnut Cream
- Get 3 Eggs, separated
- Take 6 oz Softened butter
- Get 6 oz Caster sugar
- Get 6 oz self raising flour
- Take 1/2 tsp baking powder
- Take Greek Style yoghurt
- Make ready Handful Pecan, toasted and chopped into smallish pieces - reserve a few of the best for decoration
Steps to make Pecan and Chestnut Cream Cake:
- Heat the oven to 170 Celsius. Line the base and sides of a small cake tin with baking parchment ensuring the parchment rises above the top of the tin.
- Place the egg yolks and Chestnut cream into a bowl. Place the egg whites into a 2nd bowl, ideally a stand mixer. Sieve the baking powder and flour into a 3rd bowl and finally the softened butter and sugar into a forth bowl.
- Whip the egg whites to a firm peak in the stand mixer (or use an electric hand-held whisk), and tip out onto a plate and set to one side.
- Put the butter and sugar into the stand mixer and cream for at least 5 mins until very pale and soft.
- Stir the eggs yolks and Chestnut cream together. Add a couple of tbsp Greek Yoghurt.
- Mix the eggs and Chestnut cream mixture into the butter and sugar and then gradually fold in the egg whites.
- Gradually fold in the sieved flour, a tablespoon at a time. Make sure each spoonful is mixed in before adding the next one. You’re looking for a soft dropping consistency, add more yoghurt until the mix drops easily from the spoon.
- Fold in the chopped Pecans and spoon into the lines cake tin.
- Bake for approx 50 mins or until a metal skewer comes out clean. If the cake is darkening too much, cover the top with a piece of foil.
- Leave to cool in the tin.
- Decorate with Buttercream, I used a Caramel Buttercream, and a few toasted pecans.
- Enjoy 😋. The cake will keep in an airtight container, in a cool place for about a week.
So that is going to wrap it up for this distinctive dish pecan and chestnut cream cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
