Autumn cake with marron glacés, the dessert that cuddles you and warms your heart. Among all the quick autumn recipes made so far, a proper autumn dessert with marron glacés was missing and, why not, a classic sponge cake layered with custard like those we used to make. A few days ago it was Saint Martin and between Saint Martin fritters, sammartinelli and chestnuts, I wanted to celebrate this first autumn occasion also with a cake. This time, to tell the truth, I didn’t have time to prepare the sponge cake from scratch and I used a store-bought one. Then I had fun assembling the cake, making a delicious marron glacés cream and decorating it with my Hoplà whipping cream, which I adore for its texture and stability. It’s the same one I’ve used since my children were little and asked for a homemade birthday cake!
Let’s go to the kitchen — I’ll tell you the recipe, but first remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients for the autumn marron glacés cake
- 1 Sponge cake (Pan di Spagna) (diameter about 8 2/3 in, 3 layers about 3/8 in thick)
- 2 cups + 2 tbsp Hoplà whipping cream (ready-to-whip) (already sweetened)
- Pastry cream
- 7 oz Marron glacés (chopped)
- 1 teaspoon Vanilla extract
- 1 1/2 tablespoon Unsweetened cocoa powder
- as needed Soaking syrup for cakes (rum-flavored)
- 2 1/3 cups Milk
- All-purpose flour
- 3/4 cup Sugar
- 1 teaspoon Vanilla extract
- as needed Lemon zest
- 1 Egg (large)
Tools
- Plate
- Mixer
- Bowl
- Spatula
- Piping bag
Preparation of the autumn marron glacés cake
For this delicious cake you will need a small sponge cake; you can buy it ready-made or try my recipe linked above. As for the filling, a classic pastry cream will work well — you can make it at home or use my “grandma’s” version with a single egg, light and very easy. For my “fake pastry cream,” dissolve the flour in a little milk, add sugar (you can use 150 g for a slightly less sweet version), the egg and vanilla, mixing quickly to avoid lumps. When the mixture is homogeneous, add the remaining milk and blend. Let it thicken over moderate heat, stirring constantly. Turn off the heat just before it boils, add the grated zest of one lemon and about 2 oz (50 g) of marron glacés puréed and taken from the total. Mix again with the whisk and set the cream aside to cool in a bowl. While the cream cools, stir it often so it stays glossy and velvety. Meanwhile, place the Hoplà whipping cream in the fridge: at about 39°F-43°F the product will perform best and will whip very easily. When the cream is well chilled — never before — whip the Hoplà in a stand mixer or with a hand mixer, take 1/3 of it and fold it into the pastry cream gently.
Place the 3 sponge cake layers on a suitable plate. Brush the first layer lightly with the rum syrup, but do not soak it. Spread half of the cream over it and sprinkle with about 2 oz (60 g) of crumbled marron glacés. Repeat with the second layer in the same way and finish by placing the third layer on top.
Storage, notes and tips
This cake can be kept in the fridge for 3-4 days (if the cream was made the same day or the day before), under a glass dome.
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