Marron Layer Cake Recipes

SIMPLE LAYER CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line bottoms with parchment; butter parchment as well. Whisk together flour, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add eggs and beat well, scraping down sides of bowl as necessary. Reduce speed to low and gradually add flour mixture, beating until combined. Add milk and vanilla and beat until just combined.
• Divide batter between pans; smooth tops with an offset spatula. Bake until golden and a toothpick inserted into centers comes out clean, 33 to 35 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.
• Beat together butter and cream cheese with a mixer on medium-high speed until pale and creamy, about 1 minute. Reduce speed to medium. Add confectioner's sugar, 1 cup at a time, beating well after each addition. Add salt, milk, and vanilla and beat until fluffy, about 3 minutes. If not using immediately, cover surface of frosting with plastic wrap. Frosting can be refrigerated in an airtight container up to 1 week. Before using, bring to room temperature, then beat on low speed until smooth.
• Place 1 cake layer on a cake plate and spread 1 cup frosting on top. Place remaining cake layer on top. Spread top and sides of cake with remaining frosting, swirling to coat in a decorative fashion. (If frosting becomes too soft, refrigerate to firm up.) Cake can be covered with a cake dome and refrigerated overnight. Bring cake to room temperature before serving.

GâTEAU à LA CRèME DE MARRON

Steps:

• Put the chestnuts in a saucepan with the milk and the salt, and simmer, uncovered, for about 15 minutes, or until soft.
• Drain the chestnuts, discarding the milk, and put them in a food processor fitted with a steel blade. Add the sugar and the stick of butter or margarine, and purée them. Add the rum, pulsing until smooth.
• Spoon the chestnut mixture onto a long, shallow platter, forming it into a narrow loglike rectangle measuring about 3 by 10 inches. Cover, and refrigerate overnight.
• The next day, melt the chocolate over a double boiler. Add the remaining teaspoon butter or margarine, the confectioners' sugar, and a teaspoon of water, and mix well. Using a spoon or fork, drizzle the chocolate glaze over the cake. Garnish with walnut halves, slice, and serve with a dollop of whipped cream, if using.

GATEAU AUX MARRONS

Steps:

• Preheat the oven to 350 degrees. Butter an 8-inch round cake pan and line with a round of buttered parchment paper.
• Purée the chestnuts in a food processor. Add the butter and cream and process until smooth. With the machine running, add the egg yolks 1 at a time. Transfer the mixture to a large bowl. Beat the egg whites until stiff and fold into the mixture just until blended. Pour into the pan and smooth the top. Bake until the cake is firm to the touch, 30 to 40 minutes. Cool completely on a wire rack, then place on a serving dish.
• Melt the chocolate in a double boiler and stir in the jam and enough water to thin mixture to a spreadable consistency. Ice cake with a thin layer and decorate with macaroons and marrons glacés.