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Slice of chestnut cake decorated with chocolate
Soft chestnut cake with chocolate decoration

Rich Chestnut Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is a celebration of chestnuts, featuring them in both the batter and the filling. The chestnut paste gives the sponge a denser, more flavorful structure, while the whipped cream filling adds lightness. It's not the airiest sponge cake, but it makes up for it with a moist, rich flavor that pairs perfectly with bitter dark chocolate.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 8 servings
🔥 Calories 385 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Springform Pan: 9-inch (22 cm).
  • Electric Mixer.
  • Spatula.
  • Wire Rack: For cooling.

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 350°F (180°C). Line the bottom of the springform pan with parchment paper.

Tip: Do not grease the sides; this allows the sponge to "climb" and stay higher during baking.
2 ✓

Whisk the egg yolks with the sugar until foamy, then mix in the melted butter, milk, and 3.5 oz (100g) of the mashed chestnut paste. Mix until smooth.

Tip: Mash the chestnut paste thoroughly with a fork first to ensure there are no large lumps.
3 ✓

Sift in the flour mixed with the baking powder and stir to combine.

Tip: The batter will be thick; this is normal due to the chestnuts.
4 ✓

Whip the egg whites with a pinch of salt until stiff peaks form. Gently fold into the batter in several batches.

Tip: Use one-third of the whites first to loosen the heavy batter (you can be bolder here), then carefully fold in the rest to avoid deflating it.
5 ✓

Pour into the pan and bake for 30-35 minutes (test with a toothpick). Let it cool completely on a wire rack.

Tip: Run a knife around the edge of the pan before releasing the latch.
6 ✓

For the filling, whip the cold heavy cream until stiff, then gently fold in the remaining 5.5 oz (150g) of mashed chestnut paste.

Tip: You can add a splash of rum to the cream for extra flavor if desired.
7 ✓

Slice the sponge cake in half horizontally. Fill with 2/3 of the cream. Use the remaining cream to frost the top and sides. Drizzle with melted chocolate.

Tip: Chill in the fridge for a few hours before slicing for clean cuts.

Recipe FAQ

Why didn't the sponge cake rise?
Chestnuts make the batter heavy, so it's especially important to whip the egg whites until stiff peaks form and fold them in gently to keep the air trapped.
The cream is too soft.
The heavy cream must be very cold when whipped. If it's still too soft, you can use a whip stabilizer (like Whip It).

Ingredients

  • 1 1/4 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs (separated)
  • 9 oz Sweetened Chestnut Paste (divided: 3.5 oz for batter, 5.5 oz for cream)
  • 1/2 cup Unsalted Butter (melted)
  • 2 1/2 tsp Baking Powder
  • 1/4 cup Whole Milk
  • 1 3/4 cups Heavy Cream (cold)
  • 2 oz Dark Chocolate