Crème de Marrons Cake @nespretna_domacica

Crème de Marrons, an original French product known for its full, rich flavor.

Ingredients

For the sponge layer:

• 6 egg whites
• 120 g sugar
• 60 g flour
• 30 g ground hazelnuts
• 1 packet baking powder
• 150 ml milk (for soaking)

Filling 1:

• 600 ml milk
• 6 egg yolks
• 100 g sugar
• 110 g flour
• 70 g roasted, coarsely ground hazelnuts
• 150 g butter
• 125 g chestnut cream

Filling 2:

• 500 ml heavy cream
• 125 g chestnut cream @Clement Faugier Crème de Marrons

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Preparation

Sponge layer:

• Beat the egg whites into stiff peaks, gradually adding the sugar.
• Add the flour, baking powder, and ground hazelnuts, then gently fold together.
• Bake the sponge on baking paper.
• As soon as it comes out of the oven, remove the paper and pour hot milk over it.

Filling 1:

• Whisk the egg yolks with the flour and a little milk.
• Bring the remaining milk and sugar to a boil, then add the yolk mixture.
• Cook until thickened.
• Immediately stir in the coarsely ground hazelnuts.
• Once the filling has cooled slightly, add the butter and chestnut cream, then mix well.

Filling 2:

• Whip the heavy cream into stiff peaks.
• Add the chestnut cream and briefly mix again until well combined.

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• Decorate as desired – with chopped hazelnuts.
• Spread Filling 1 over the soaked sponge.
• Add Filling 2 on top and smooth evenly.