Chestnut & Vanilla Genoise: The Ultimate Festive Layer Cake
An elegant holiday genoise layered with chestnut jam and vanilla buttercream "forests."
Nothing says the holidays like the earthy aroma of roasted chestnuts. This Chestnut Genoise Cake pairs a traditional French sponge with a rich chestnut filling and an express vanilla buttercream. If you're looking for more showstopping holiday sweets, check out our Dark Chocolate & Pear Tart or the colorful Wild Berry Breton Shortbread.
The Ingredients
For the Genoise & Syrup:
- 4 Eggs & 120g Powdered Sugar
- 120g Sifted Flour
- 10cl Water + 2 Tbsp Chestnut Jam
Filling & Decor:
- 1 Jar Chestnut Jam (Crème de marrons)
- 5 Glazed Chestnuts (Marrons glacés)
- 500g Icing Sugar + 230g Softened Butter
- 1 Vanilla Bean & Silver Sugar Beads
Chef's Method
1. The Perfect Sponge: Preheat oven to 180°C. Beat eggs and sugar until the mixture doubles in volume and falls in "ribbons." Fold in the flour gently to keep the air in. Bake in a square mold for 25 minutes. Pro Tip: Cool completely on a rack before slicing to avoid crumbling.
2. Express Vanilla Buttercream: Cream your softened butter with vanilla bean seeds. Gradually whisk in the icing sugar until pale and fluffy. Keep this at room temperature so it stays easy to pipe!
3. Layering & Soaking: Slice the cake into two layers. Brush the inside of both genoises generously with the chestnut syrup. Spread a layer of buttercream, followed by the chestnut jam and crushed glazed chestnuts. Close the cake and "crumb coat" the entire surface with another 1/3 of the cream.
4. Festive Decoration: Use a piping bag with a star tip to create small "fir trees" across the top. Decorate with silver beads for a snowy effect and place a whole glazed chestnut as the "moon." This artistic approach pairs beautifully with our Hibiscus Poached Peach Flowers.
Complete Your Holiday Menu:
- The Roast: Traditional Leg of Lamb
- Side Dish: Aubergine & Confit Tomato Gratin
- The Appetizer: Gourmet Foie Gras Bread Pie