Pecan And Chestnut Cream Cake

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Pecan and Chestnut Cream Cake. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Pecan and Chestnut Cream Cake is one of the most well liked of recent trending meals in the world. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. They're nice and they look fantastic. Pecan and Chestnut Cream Cake is something which I've loved my entire life.

Many things affect the quality of taste from Pecan and Chestnut Cream Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pecan and Chestnut Cream Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can cook Pecan and Chestnut Cream Cake using 8 ingredients and 12 steps. Here is how you can achieve that.

Inspired by a tin of Chestnut Cream at the back of my cupboard which was in a Christmas hamper! This is the 4 bowl, cake method! A stand mixer helps but an electric hand-held whisk will also do the job.

Ingredients and spices that need to be Get to make Pecan and Chestnut Cream Cake:

1. Tin Creme de Marron / Chestnut Cream
2. 3 Eggs, separated
3. 6 oz Softened butter
4. 6 oz Caster sugar
5. 6 oz self raising flour
6. 1/2 tsp baking powder
7. Greek Style yoghurt
8. Handful Pecan, toasted and chopped into smallish pieces - reserve a few of the best for decoration

Steps to make to make Pecan and Chestnut Cream Cake

1. Heat the oven to 170 Celsius. Line the base and sides of a small cake tin with baking parchment ensuring the parchment rises above the top of the tin.
2. Place the egg yolks and Chestnut cream into a bowl. Place the egg whites into a 2nd bowl, ideally a stand mixer. Sieve the baking powder and flour into a 3rd bowl and finally the softened butter and sugar into a forth bowl.
3. Whip the egg whites to a firm peak in the stand mixer (or use an electric hand-held whisk), and tip out onto a plate and set to one side.
4. Put the butter and sugar into the stand mixer and cream for at least 5 mins until very pale and soft.
5. Stir the eggs yolks and Chestnut cream together. Add a couple of tbsp Greek Yoghurt.
6. Mix the eggs and Chestnut cream mixture into the butter and sugar and then gradually fold in the egg whites.
7. Gradually fold in the sieved flour, a tablespoon at a time. Make sure each spoonful is mixed in before adding the next one. You’re looking for a soft dropping consistency, add more yoghurt until the mix drops easily from the spoon.
8. Fold in the chopped Pecans and spoon into the lines cake tin.
9. Bake for approx 50 mins or until a metal skewer comes out clean. If the cake is darkening too much, cover the top with a piece of foil.
10. Leave to cool in the tin.
11. Decorate with Buttercream, I used a Caramel Buttercream, and a few toasted pecans.
12. Enjoy 😋. The cake will keep in an airtight container, in a cool place for about a week.

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Super Quick Homemade Pecan and Chestnut Cream Cake. Thanks so much for reading. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!