Chestnut & blackcurrant cake

With spring coming, I'm in the mood for more color on my plate, so it was the perfect time to bring out this freeze-dried blackcurrant powder that I combined with chestnut cream in this simple recipe: a chestnut cream, chestnut flour & blackcurrant cake topped with a chestnut cream whipped cream, itself sprinkled with a little blackcurrant powder.

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Prep time : 25 minutes + 15 minutes cooking
For 6 servings :

Chestnut & blackcurrant cake :

140g chestnut cream
60g butter
2 eggs
30g chestnut flour
25g T45 flour
25g freeze-dried blackcurrant powder
15g sugar
10g honey
3g baking powder
Chestnut cream

Mix the softened butter with the sugar and the honey then add the chestnut cream.

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Then add the eggs one by one, followed by the blackcurrant powder, flour and baking powder.

When the dough is homogeneous, pour it into the moulds so as to fill a third of the height. Add a little chestnut cream in the center, then cover with the rest of the dough (do not fill the molds completely, the dough will grow during cooking).

Bake in the preheated oven at 180°C for 15 minutes.
When removed from the oven, leave to cool for a few minutes before unmolding.

Chestnut & blackcurrant whipped cream :

150g liquid cream
60g mascarpone
30g powdered sugar
30g chestnut cream
Blackcurrant powder

Whip the liquid cream, mascarpone and powdered sugar. Once the whipped cream has risen, add the chestnut cream.

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