|Preparation||Cooking||Start to finish|
|23 min.||50 min.||1 hour 13 min.|
|1||Preheat the oven to 390°F (200°C).|
Sieve in a bowl 100 g flour, 100 g chestnut flour, 5 g baking powder and 2 pinches salt.
|2||In a container with high edges preferably (more convenient to pour then) pour the 100 g Noisette butter.|
|3||Then add 100 g sweet chestnut purée (crème de marrons), 100 g liquid cream and 2 tablespoons rum, mix well and set aside.|
|4||In the bowl of a mixer, pour 150 g caster sugar then 3 eggs, and whisk, at medium speed first to mix, and then at high speed, until a white and light mixture is obtained.|
|5||Slowly reduce the speed, then gently pour the previous mixture.|
|6||Stop as soon as the mix is homogeneous.|
|7||Pour the powder mix over it and stir it gently. |
Your dough is ready.
|8||Pour into a buttered cake pan.|
|9||And cook for about 50 minutes, check cooking 5 minutes before the end.|
|10||Let cool on a wire rack.|