Chestnut Cake

Chestnut Cake

Chestnut Cake


Chestnut Paste

320g chestnuts peeled

2 bags of Earl Grey tea

500g water

40g granulated sugar

30g unsalted butter

110g heavy cream


Whipped Cream

500g heavy cream

50g chestnut paste

30g sugar



Chestnut paste


Powdered sugar


Cake Base: Earl Grey tea chiffon cake base:



Chestnut Paste

  1. Bring together fresh peeled chestnuts, 2 bags of earl grey tea and water, heat until boil. Let it simmer for about 10 minutes, take out the tea bags, put on the lid and let cook for about 30 minutes (let the fresh chestnuts be thoroughly cooked) and don’t forget to check occasionally to avoid running out of water.
  2. Save a small cup of water and sift out the rest. Bring all the chestnuts into the food blender, pour in water, heavy cream and sugar and let beat until smooth. Pour all the mixture into a non-stick pan, add in butter and keep stirring and mixing over medium low heat until smooth and well combined. Transfer into a clean bowl, wrap it up with plastic wrap and keep it cool in the fridge.


Whipped Cream

  1. In a clean bowl, bring together heavy cream, 50g chestnut paste and sugar. Use a hand mixer to beat until stiff peaks form. Keep the whipped cream in the fridge to cool.


Assemble the Cake

  1. Slice the cake base into three. Take a slice and spread the whipped cream on, put on a layer of chestnut paste, a layer of chopped cooked chestnuts (optional) and cover with more whipped cream, top with another slice. Repeat the step. Top with the last slice.
  2. Cover the cake with whipped cream, smooth it out, top the cake with a layer of chestnut paste, and garnish the cake with cooked chestnuts. Keep the cake cool in the fridge for about 30 minutes. Dust the cake with powdered sugar and serve.
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