Marron Chiffon Cake with Creme de Marron
Marron Chiffon Cake with Creme de Marron

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, marron chiffon cake with creme de marron. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Marron Chiffon Cake with Creme de Marron is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Marron Chiffon Cake with Creme de Marron is something which I’ve loved my entire life. They are fine and they look wonderful.

After baking, taking the cake out of the oven straight away and place the cake upside-down on a mug cup to cool. I wanted to make a simple chiffon cake using store-bought chestnut cream. I used Bonne Maman's chestnut cream this time.

To get started with this recipe, we must first prepare a few components. You can have marron chiffon cake with creme de marron using 7 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Marron Chiffon Cake with Creme de Marron:
  1. Make ready Egg
  2. Prepare Sugar
  3. Take Chestnut cream
  4. Prepare ■Vegetable oil (not healthy vegetable oil substitute)
  5. Make ready ■Water
  6. Make ready Plain flour
  7. Take Rum

Incorporez la farine additionnée de levure puis le beurre fondu. Epluchez les poires, coupez-les en petits morceaux et. You could make a purée with chestnuts, add a bit of sugar (to your liking) and vanilla extract. I love the nutty taste it give sto this rich chocolate cake.

Steps to make Marron Chiffon Cake with Creme de Marron:
  1. Divide the egg yolks and whites. Weigh the ■ ingredients. Sift the flour. Preheat the oven.
  2. Put egg yolks in a bowl and add the chestnut cream. Whisk until smooth.
  3. Add the ■ ingredients little by little and stir constantly. Add rum and stir well.
  4. Sift the flour again into the bowl. Whisk slowly from the middle and out until everything is well mixed in.
  5. The cake batter will resemble a loose pancake batter.
  6. Make the meringue. Beat the egg whites. Add the sugar into 3 batches and add a portion to the egg whites at one time. Whisk constantly until stiff peaks form.
  7. Add 1/4 of the Step 6 meringue into Step 5 and mix well.
  8. Add 1/2 of the rest of the meringue and combine the top part of the batter and meringue very well. You don't need to whisk together the bottom part of the batter yet.
  9. Add the rest of the meringue and mix well with the top of the batter as you did at Step 8.
  10. Stop mixing when the batter and meringue are almost combined well! (the bottom part of the batter is not mixed in yet).
  11. Change to a spatula and scoop up the bottom part of the batter to mix (about 15 times).
  12. Mix until the brown coloured bits disappear and the mixture falls like ribbons when you lift the spatula.
  13. Pour the batter into a tin and spread the batter evenly by rotating the tin so that it spreads around evenly.
  14. Holding onto the middle and knock the tin several times to let the excess air out. Spread the batter on the side of the tin with a spatula.
  15. Bake at 180°C for 13 minutes, then at 160°C for 12 minutes. Once the surface starts to brown after 13 minutes, take the cake out of the oven and make 5 slits with a knife.
  16. After baking, taking the cake out of the oven straight away and place the cake upside-down on a mug cup to cool. When the center cylinder has cooled down, it is ready.
  17. Remove the cake from the tin by using a knife or skewer. Run a knife along the side of the tin tightly and you will remove the cake easily.
  18. If you bake the batter in cupcake liners, add 10 g of flour. You can make about 9 (fill the cups to 70% as the cake will rise).

Make sure to leave it to cool completely before eating. I also enjoy this cake cold (just leave it in the fridge for an hour or thwo) - the cake will get thick and. C'est lorsque, j'ai vu la vidéo de Manuela du blog Aux Fourneaux, qui a repris ma recette du moelleux à la crème de marron que l'idée m'est venue. Incorporer délicatement le mélange créme de marrons à la pâte afin que le cake soit un peu marbré. La recette par CUISINE EN FOLIE.

So that is going to wrap it up with this exceptional food marron chiffon cake with creme de marron recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!