Soft chestnut cream cake with 2-ingredient batter

A lovely, delicious discovery: just two ingredients for the batter, plus cream and marrons glacés if decorating. I promise it is delicious and remarkably simple.

INGREDIENTS FOR A 22 cm CAKE TIN

3 EGGS

1 JAR OF CHESTNUT PRESERVE, 400 g

DECORATION

8 MARRONS GLACÉS

200 ml WHIPPING CREAM

2 TABLESPOONS OF ICING SUGAR

3 room-temperature eggs

1 jar of chestnut cream

I break the eggs into a stand mixer bowl or a bowl.

I beat for at least 10 minutes; this step is essential.

The mixture should be thick, pale and fluffy.

I put the chestnut cream in a bowl.

I add a couple of tablespoons of beaten eggs.

I mix vigorously with a spatula to soften the chestnut cream.

I add the remaining eggs.

This time I fold gently from bottom to top to preserve the air.

I line the base and sides of a cake tin with baking paper and pour in the mixture.

I bake in a preheated fan oven at 170°C for 45 minutes and test with a skewer. Cover with foil if browning too much. I cool after baking; the centre will sink, which is normal. I remove from the tin and crumble marrons glacés into the centre.

I dust with icing sugar and decorate with piped cream whipped with icing sugar. Keep refrigerated until serving.