Chestnut and walnut cake

  • Easy
  • 10 min
  • 35 min
  • Cheap
An autumnal delight: Soft chestnut cake, creamy chestnut cream, and crunchy walnut kernels, a comforting treat.




  • 30g of flour
  • 25g of chestnut flour
  • 1 pinch of yeast
  • 500g chestnut cream
  • 80gbutter
  • 5eggs
  • walnut kernels


Stage 1

Preheat the oven to 180°c.

Stage 2

Let the butter soften to room temperature.

Stage 3

Separate the egg whites from the yolks.

Stage 4

Mix the egg yolks, the softened butter, the cream of chestnuts, flour and yeast. Stir until completely mixed. Add the walnut kernels.

Stage 5

Beat the egg whites until stiff. Gently incorporate into the mixture.

Stage 6

Pour in the batter in the cake mold, sprinkle with nuts and bake for about 35 minutes.

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