Chestnut Cream Cake

📝 Ingredients

• 1 tin of chestnut cream (500 g)
• 4 eggs
• 200 g fromage frais
• 50 g plain flour
• ½ tsp ground cinnamon
• 30 g walnut halves
• 1 pinch of salt

🍴 Utensils

• 22 cm round tin
• Baking paper
• Large mixing bowl
• Whisk
• Flexible spatula

📖 Steps

1. Preheat the oven to 170 °C (conventional, no fan). Cut out a disc of baking paper to line the base of the tin and a strip for the sides: without butter, this is what lets you turn it out without it breaking.
2. In the large mixing bowl, whisk the eggs with the pinch of salt for 1 minute, until frothy and completely smooth, with no streaks of white.
3. Add the chestnut cream, fromage frais and cinnamon, then whisk until smooth, with no lumps of chestnut cream or white streaks of fromage frais.
4. Sprinkle the flour over the mixture and whisk it in, just enough so that no flour is visible: overworking the batter makes it elastic and less gooey.
5. Pour the batter into the tin and smooth the top with the spatula. Roughly crush the walnut halves with your hands and scatter them over the whole surface.
6. Bake for 30 minutes on the middle shelf. The cake is ready when the edges are firm and the centre still wobbles very slightly when you shake the tin: a knife blade comes out moist but not runny. That's what makes it gooey.
7. Leave to cool completely in the tin, for at least 1 hour: the cake firms up as it cools. Then carefully lift it out by pulling on the baking paper.
8. Chill in the fridge for at least 2 hours, ideally overnight, for an even gooier texture. Serve cold, cut into 8 slices with a knife run under hot water.