Meringue, Chocolate, and Sugared Chestnut Cake



Serves: 10 to 12

Ingredients

  • 6 egg whites
  • 300 grams superfine sugar
  • 2 teaspoons cornstarch (corn flour)
  • 1 teaspoon white wine vinegar
  • 600 milliliters heavy cream
  • 4 tablespoons confectioners' sugar
  • 100 grams dark chocolate
  • 300 grams marrons glacés
  • fresh thyme, for decoration
In This Recipe

Directions

  1. Preheat the oven to 300° F (150° C).
  2. Grease and line three baking trays, and draw out 3 circles roughly 10 inches (25 centimeters) in diameter (I use a cake tin as my guide and just trace around it with a pencil) on the parchment paper.
  3. Whisk the egg whites until soft peaks begin to form, then add the sugar spoonful by spoonful.
  4. Once you have added all the sugar and the eggs become stiff, gently fold in the cornstarch and the vinegar.
  5. Spoon the meringue on to the baking trays, dividing it equally between the three and spreading it out to make three discs.
  6. Bake in the oven for 1 hour, then switch the oven off and leave the meringues in there to harden for another hour. You want the meringue to be crisp so that it can support the weight of the cream.
  7. Sift the confectioners' sugar into the cream and whip until it becomes stiff. Set the first meringue disc on a serving dish and top with a third of the whipped cream, and a third of the marrons. I like to crumble them over the cream.
  8. Roughly chop the chocolate and sprinkle half of it over the marrons.
  9. Top with the second meringue disc and repeat the process again.
  10. Top with the third meringue disc and cover with whipped cream.
  11. Decorate with sprigs of fresh thyme and the last of the crumbled marrons.
  12. Chill in the fridge until you are ready to serve.

More Great Recipes:
Meringue|Cake|French|Vinegar|Milk/Cream|Chocolate|Thyme|Christmas|Dessert

Reviews (7) Questions (0)

7 Reviews

Windy C. November 28, 2017
I know its been a year,but Im planning to make this on my birthday, how do you cut this? I can imagine when I cut this, the whole cake will turn into crumble, not sure hopefully im wrong let me know pls
 
Rhonda35 November 28, 2017
I can answer this as I had the same concerns as you! First of all, I will tell you I have never made it with the chestnuts - I used strawberries instead. The first time I made this cake, I thought assembling ahead of time would result in a soggy cake, so I did not assemble it until a few minutes before serving and, indeed, it did crumble and slide around. It was a mess! (But still delicious!) The second time, I decided to follow the directions - lol! So, I assembled the cake earlier in the day, put it in the fridge and left it alone until I was ready to serve. It cut so much easier and I was able to actually get "cake slices" out of it. I used a very sharp, thin carving knife and wiped it clean between cuts. This cake is so pretty and delicious - I hope you enjoy it. Happy Birthday, Windy!
 
Rhonda35 December 22, 2015
I made a variation of this cake for my mother's birthday today. Instead of chestnuts, I used sliced, lightly sugared strawberries. It was not only delicious, but also quite pretty. Thanks for sharing your recipe!
 
Rhonda35 December 21, 2015
@Skye - Any hints for cutting this cake? It looks beautiful and sounds delicious, yet I'm not too sure about the actual serving process. Tips would be appreciated.
 
Smoothiesrule December 5, 2015
no worries, not just children who benefit from a village
 
Smoothiesrule December 5, 2015
seems as if something is missing between steps 7 and 8. when do you use the first meringue?
 
Author Comment
Skye |. December 5, 2015
Sorry - I accidentally skipped a step. Thank you so much for spotting that! I've updated the recipe - so hopefully it should make sense now. I hope that you enjoy the cake! Xx