Soft cakes with chestnut cream (gluten free) (gluten free): recipe

Delicious and delicious autumn cakes with chestnut cream, made in a jiffy and to serve at tea time, or for dessert.

Soft cakes with chestnut cream (gluten free)

Number of persons : 5

Diets: gluten free

List of ingredients

  • 250 g chestnut cream
  • 2 eggs + 1 yolk
  • 40g butter
  • 1 small pinch of fleur de sel
  • 100 g of almond powder

Preparation time: 15 minutes

Cooking time : 40 minutes


Preheat the oven to 160 ° C.

Cut the butter into pieces and melt it over low heat in a small saucepan.

Separate the egg whites from the yolks.

In a bowl, beat the egg yolks into an omelet. Add the chestnut cream and beat again.

Add the melted butter while continuing to whisk. Do the same with the almond powder.

In another bowl, beat the egg whites with a pinch of salt. When they are firm, gently fold them into the rest of the preparation.

Butter muffin tins. Fill them ¾ with the preparation.

Bake at 140 ° C and cook for 40 minutes.

Serve them chilled, accompanied by custard or a fresh fruit salad.

Tips for making the recipe a success

The most greedy will add pieces of chestnuts and pieces of walnut kernels.

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Source: Au Jardin, conseils en jardinage by

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