Chestnut donut

• 500 g of chestnut (or chestnut) cream
• 55 g of self-raising flour (or 00 flour and a good pinch of yeast)
• 4 eggs
• 80 g salted butter at room temperature
• Powdered sugar (optional)
  
  INGREDIENTS Cake 27 cm mould
  750 g of chestnut cream
• 90 g of self-raising flour (or 00 flour and a good pinch of yeast, approximately 8 g)
• 6 eggs
• 120 g salted butter at room temperature
  
  INGREDIENTS (Mascarpone cream and chestnuts for donut)
  125g mascarpone
• 3 tablespoons of chestnut cream
• or icing sugar
  
  INGREDIENTS (Mascarpone cream and chestnuts for a 27 cm cake)
  400 g of mascarpone
• 300 tablespoons of chestnut cream
• + 4 or 5 tablespoons of chestnut cream
• some marron glacé to decorate

The procedure is the same for both the small 22 cm donut or cake and the 27 cm mould, follow the corresponding list of ingredients)

• Separate the yolks from the whites. Beat the egg whites until stiff.
• In a bowl, add the egg yolks, the soft butter in pieces and the chestnut cream and whip with the whisks. Add the sifted flour and continue whipping.
• Incorporate the whipped egg whites with a spatula and movements from the bottom upwards.
• Butter and flour the mold. Pour the mixture and bake at 180° in a preheated oven for 40 minutes (do the toothpick test),
• The donut remains slightly moist inside, delicious! You can sprinkle it with powdered sugar and accompany it with the cream prepared by whipping the mascarpone with the chestnut cream (if you want you can also use it as a filling).
• if you prepare the cake, distribute the spoonfuls of cream on the top and decorate with the chestnut and mascarpone cream (watch the reel on Instagram). Finally, crumble some marron glacé on the surface.
• I found the chestnut cream at Ipercoop, Esselunga and last year also at Lidl; the salted butter always at Ipercoop and Esselunga.