Marzipan and Chestnut Layer Cake

    4 hours

    Marzipan and 'marron glaces' (candied chestnuts) are classic cake making ingredients. This is not your average cake!

    2 people made this

    Serves: 24 

    • Cake
    • 4 eggs
    • 2 cups (440g) white sugar
    • 1 cup (250ml) vegetable oil
    • 1 cup (250ml) white wine
    • 2 1/2 cups (315g) plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla essence
    • Chocolate Icing
    • 80g unsalted butter
    • 125g dark chocolate
    • 3 tablespoons cream
    • 3/4 cup (185g) icing sugar
    • 1 teaspoon vanilla essence
    • To Assemble
    • 3/4 cup marzipan
    • 3/4 cup sweetened chestnut puree
    • 8 marrons glaces (candied chestnuts)

    Preparation:25min  ›  Cook:35min  ›  Extra time:3hours cooling  ›  Ready in:4hours 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm round cake tins.
    2. Beat eggs and white sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder and vanilla. Beat for about 1 to 1 1/2 minutes.
    3. Pour batter into cake tins and bake for about 30 to 35 minutes or until cakes tests done.
    4. Cool cakes in their tins for 10 minutes. Turn them out on wire racks and let cool for at least 2 to 3 hours before icing.
    5. Chocolate Icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, icing sugar and vanilla.
    6. To Assemble: Using a cake slicer or a serrated knife cut each cake layer in half lengthwise.
    7. Arrange one layer on serving dish and spread with one third of the marzipan, top with second layer, spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. Arrange last layer on top.
    8. Pour the warm chocolate icing over top of cake and garnish with whole candied chestnuts.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    First- a qualifier- this is a review of the yellow cake portion of the recipe only: The yellow cake recipe is simply divine. It is so easy- can make it in one bowl and by hand if you choose. I did mine in a rush, and by mistake put in baking soda instead of baking powder. I used 3/4 cup oil and 1 1/4 cup white wine (Chardonnay I had on hand). I used unbleached all purpose flour, and organic sugar (evaporated cane juice). I did not have time to slice each layer. Texture was springy, not too dense and held it's shape well when taking it out of the pan, and later, when cutting. The cake doesn't crumble so it is easy to handle. I put some fruit only strawberry spreadable fruit in between the layers, and a chocolate ganache on top and sides and for decoration. The chocolate ganache was 1 pint organic heavy cream brought barely to the boil, poured over 12 oz. semi sweet chocolate chips, melted, chilled and whipped. The flavors blended gorgeously, the wine of the yellow cake with the semi-sweetness on the ganache. A huge crowd pleaser, complex enough for discerning adults and yummy for kids too. I am sure the chestnut version is delectable- just didn't have any on hand. THANKS!  -  13 Mar 2008  (Review from Allrecipes USA and Canada)