Easiest Way to Prepare Perfect Marron Chiffon Cake with Creme de Marron

Marron Chiffon Cake with Creme de Marron. 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.

Mug cake coulant à la crème de marrons. La recette par CUISINE EN FOLIE. Selon nos informations, cette recette est compatible avec le régime suivant : végétarien. You can cook Marron Chiffon Cake with Creme de Marron using 7 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Marron Chiffon Cake with Creme de Marron

1. You need 3 large of Egg.
2. You need 50 grams of Sugar.
3. You need 80 grams of Chestnut cream.
4. It's 50 ml of ■Vegetable oil (not healthy vegetable oil substitute).
5. You need 30 ml of ■Water.
6. Prepare 60 grams of Plain flour.
7. Prepare 1 tsp of Rum.

Ajouter la crème de marron et les châtaignes. 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. J'adore la crème de marron, je la mange à la petite cuillère et ça fait un petit moment que j'avais envie de faire une recette à la crème de marron. You could make a purée with chestnuts, add a bit of sugar (to your liking) and vanilla extract.

Marron Chiffon Cake with Creme de Marron step by step

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)..

I love the nutty taste it give sto this rich chocolate cake. 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. A part mélanger la crème de marrons avec la crème fraiche. Incorporer délicatement le mélange créme de marrons à la pâte afin que le cake soit un peu marbré.