Recipe
- Depositer
- Oven
- Cupcake
Chestnut Cake
It is a cake for autumn that can be served either as a Japanese or western dessert with a soft texture and nostalgic flavor. Wasanbon sugar’s natural sweetness does not get in the way of the natural flavor of chestnut.
Production Processes：
① Dispensing the cups
② Depositing the cake batter (System Depoly)
③ Placing a chestnut (by hand)
④ Baking (23 min at 180℃) (Tunnel Oven)
⑤ Cooling (ambient (natural) cooling)
Product information
- Weight
- 20g + chestnut weight
- Size
- φ55mm (diameter at the top)×φ40mm (diameter at the bottom)×H35mm
- Ingredients
- [Batter]
Japanese chestnut paste, butter, egg yolk, wasanbon sugar, white bean paste, almond powder, chestnut paste, fresh cream, tapioca starch, vanilla beans
[Topping]
candied chestnut (1/2 slice)
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
