Chestnut Tea Cake

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Chestnut Tea Cake
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1 hr
ready in 2 h. 10 min.
Ready in


For the base
butter (for the pan)
Chestnut flour (for the pan)
200 grams butter
200 grams sugar
1 tablespoon Vanilla sugar
3 eggs
130 grams Chestnut flour
130 grams cornstarch
1 teaspoon Baking powder
For the filling
300 grams Whipped cream
1 packet whipped cream stabilizer
200 grams Mascarpone
4 tablespoons powdered sugar
2 tablespoons Vanilla sugar
2 teaspoons Matcha tea powder
250 grams Chestnuts (vacuum-sealed)
How healthy are the main ingredients?
Whipped creamChestnutsugarMascarponeegg

Preparation steps


Grease the cake pan and dust with flour. Preheat the oven to 175°C (approximately 350°F).


For the base: melt the butter, then mix in the sugar, vanilla sugar and eggs, stirring until frothy. Combine the flour with the baking powder and cornstarch, then mix into the butter and eggs, stir until smooth, and pour into the prepared pan. Smooth the surface and bake in a preheated oven for 60-70 minutes. Remove and allow to cool slightly, then remove onto a wire rack and cool completely.


Cut the cooled cake horizontally into thirds. Place the bottom layer back into the pan.

For the filling: whip the cream until stiff. Mix the mascarpone with the icing, sugar and the vanilla sugar until smooth, and fold in the whipped cream gently. spread approximately 1/4 of the filling onto the first layer of cake, then place the second layer on top. Mix the rest of the cream and distribute up to 4-5 tablespoons over the second layer of cake. Now place the last layer of cake, press lightly and sprinkle with the remaining green tea filling. For decoration, halve the Maroni and arrange decoratively with drops of the cream. Serve cut into slices.