Ingredients:
Cooking spray
unmixed butter cool : 3/4 cup
frozen chestnut paste cups : 1 3/4
eggs : 5
granulated sugar : 2 1/2 teaspoons
egg yolks : 5 large
gold rum : 2 1/2 teaspoon
almond flour : 1/3 cup
baking powder : 1 tablespoon
powdered sugar : 1 teaspoon
creme fraîche : 1 cup
Step 1
Preheat the oven to 350 ° F. Thoroughly grease a 9-inch springform pan with cooking spray. Put butter between two sheets of parchment paper. To use the pin, beat the butter to 1/4-inch thick. Remove and discard the top sheet of parchment paper. Cut the butter into pieces about 1/3-inch.
Step 2
Place the chestnut paste in a heavy-duty stand mixer container attached to the paddle. Beat at medium speed until smooth, about 1 minute. Add the butter pieces; beat until smooth, about 1 minute, stop rubbing the sides of the bowl as needed. Add half of the beaten eggs; beat at medium speed until the mixture separates and looks broken, about 20 seconds. Remove the paddle attachment from the stop connector; paste whisk attachment. Add granulated sugar mixture; whisk at medium speed until combined, about 30 seconds. Add egg yolks, rum, and the remaining half of the beaten eggs; whisk until smooth, about 30 seconds. Add almond flour and baking powder; whisk on low speed until just combined, about 30 seconds.
Step 3
Pour half of the chestnut dough into the prepared springform pan. About 2/3 cup chestnuts; sprinkle over the dough. Top with remaining batter, spread evenly over chopped chestnuts. Cut the remaining 1/3 chestnuts half in half; gently press the top of the batter.
Step 4
Bake in a preheated oven until golden brown and set back when slightly pressed, about 45 minutes. Cool cake in pan in place for 20 minutes. Remove the sides of the springform pan; let the cake cool completely, about 2 hours. Sprinkle with powdered sugar. Cut the cake, and the crème doll fraîche evenly over the feed.
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