Output: 20 bites
Preparation time: 20 minutes
Cooking time : about 4 minutes
Ingredients
Microwave cake
- 4 eggs, 4 whites separated from 3 yolks
- 1 pinch salt
- 45 ml (3 tablespoons) sugar
- 125 gr (4 1/2 oz) flour
- 5 ml (1 teaspoon) vanilla extract
Topping
- 250 ml (1 cup) chestnut purée
- 30 ml (2 tablespoons) Cointreau
- 500 ml (2 cups) custard
- 250 ml (1 cup) marrons glacés, chopped
Preparation
- In a bowl, using a hand mixer or whisk, beat egg whites until stiff with a pinch of salt.
- In another bowl, using a hand mixer or wire whisk, beat the egg yolks, then add the sugar and continue beating until the mixture whitens.
- Add the vanilla extract and flour.
- Finally, using a spatula, gently fold in the stiffly beaten egg whites.
- In a cardboard coffee cup, pour the mixture up to 1/3 of the volume of the cup and microwave for 30 to 45 seconds. (The cake should puff up). Unmould the cake and repeat the procedure, until all the cake batter is cooked, one cup at a time (about 6 times). Set cakes aside in a sealed container, to be torn open when ready to serve.
- In a bowl, combine the chestnut purée and Cointreau.
- In small verrines or spoons for bite-size servings, place a little chestnut cream, add a little custard, chestnut pieces and finish with a small piece of cake.
