Chestnut Cake with Whole Candied Chestnuts
Chestnut Cake with Whole Candied Chestnuts
[Rice Flour Baking] Make a Moist Chestnut Cake with Whole Candied Chestnuts – A Must-Try for Those Who Made Candied Chestnuts!
If you’ve made candied chestnuts (boni-bam), you absolutely must try this recipe! This is a chestnut cake with whole candied chestnuts baked right inside. It’s packed with rich chestnut flavor! Experience the delightful world of rice flour baking with this recipe.
Cake Batter Ingredients- 36g unsalted butter, at room temperature
- 10g granulated sugar
- 14g egg yolk (approx. 1 yolk)
- 56g candied chestnut paste (boni-bam paste)
- 32g sifted cake rice flour
- 8g almond flour
- 2g cocoa powder
- 2g baking powder
Meringue Ingredients- 30g egg whites
- 26g granulated sugar
Optional Additions/Garnish- 6 whole candied chestnuts (boni-bam)
- Dark chocolate for coating
- Sliced almonds for decoration
- 30g egg whites
- 26g granulated sugar
Optional Additions/Garnish- 6 whole candied chestnuts (boni-bam)
- Dark chocolate for coating
- Sliced almonds for decoration
Cooking Instructions
Step 1
Ensure your unsalted butter is at room temperature. Leave it out for 1-2 hours until it’s soft enough to be easily pressed with a finger. Avoid using butter that is too cold or has melted completely, as this can cause the batter to separate.
Step 2
Place the softened butter in a mixing bowl. Use a whisk or spatula to cream it until it’s smooth and has a creamy consistency. It’s important to cream it thoroughly so there are no lumps.
Step 3
Add the measured 10g of granulated sugar to the creamed butter and mix them together. Ensure the sugar is well dissolved into the butter.
Step 4
Continue mixing the butter and sugar until the mixture turns from a pale yellow to a light, creamy ivory color and has increased slightly in volume. This step is key to achieving a tender cake crumb.
Step 5
Add the egg yolk and mix until it’s fully incorporated into the butter cream without causing the mixture to separate. It’s best to use an egg yolk that has also been brought to room temperature.
Step 6
Incorporate the candied chestnut paste for a rich, nutty flavor. It’s advisable to add the paste gradually rather than all at once, mixing well after each addition to ensure even distribution.
Step 7
Continue mixing until all the chestnut paste is fully blended into the batter, resulting in a smooth and uniform consistency.
Step 8
In a separate, clean bowl, place the egg whites. Begin making the meringue by gradually adding the 26g of granulated sugar in 3-4 additions. Use a hand mixer or whisk to whip the egg whites and add the sugar incrementally.
Step 9
Whip at medium speed until you achieve a soft peak stage, where the peaks curl over gently when the whisk is lifted. Avoid over-whipping to stiff peaks, as this can make it difficult to incorporate into the batter and may lead to separation.
Step 10
Add one-third of the prepared meringue to the chestnut paste batter. Gently fold it in using a spatula. Be careful not to overmix, which can deflate the meringue; use an under-and-over folding motion to incorporate it.
Step 11
Sift the cake rice flour, almond flour, cocoa powder, and baking powder over the batter. Add the remaining meringue in two more additions, folding gently after each addition. Mix only until the dry ingredients are just incorporated and no streaks of flour remain. Overmixing will develop the gluten and toughen the cake.
Step 12
You should now have a smooth, glossy cake batter. It will have a fairly loose, pourable consistency.
Step 13
Prepare your cake pan by greasing it with butter and lightly dusting it with rice flour or cake flour. Chill the prepared pan in the refrigerator; this helps the cake release easily. Pour half of the cake batter into the prepared pan.
Step 14
Arrange the whole candied chestnuts attractively over the batter in the pan. Pour the remaining cake batter over the chestnuts to completely cover them, ensuring they are nestled in the center of the cake.
Step 15
Bake in a preheated oven at 180°C (350°F) for about 17 minutes, after lowering the temperature to 160°C (320°F). To check for doneness, insert a skewer into the center of the cake; it should come out clean. Baking time may vary depending on your oven.
Step 16
Once baked, let the cake cool completely on a wire rack. Then, drizzle or spread melted dark chocolate over the top of the cake, allowing it to drip naturally down the sides.
Step 17
While the chocolate is still wet, sprinkle sliced almonds around the edges of the cake for a delightful crunch and visual appeal.
Step 18
Your delicious and moist Chestnut Cake with Whole Candied Chestnuts is now complete! This makes a wonderful dessert for special occasions or a thoughtful gift for loved ones.
