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Chestnut cake with stewed plums

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  • 1h 20 minutes
  1. 4 eggs
  2. 1 pinch salt
  3. 125 g butter
  4. 80 g brown sugar
  5. 2 packages vanilla sugar
  6. 400 g chestnut purée
  7. 140 g ground almonds
  8. 1 ts baking powder
  9. 500 g zwetschge (damson) plums
  10. 1 ts sugar

1. Separate the egg whites from the yolks and beat the whites with some salt until stiff. Beat the butter, sugar and vanilla sugar until fluffy and gradually add the egg yolks.

2. Add the chestnut purée to the butter and sugar mixture and mix well.

3. Mix the almonds with the baking powder and stir. Carefully fold the egg whites into the mixture.

4. Cut out a circle of baking paper about 2 cm larger with the help of a 24 cm lid and line the big pot with it.

5. Add the dough to the pot and spread it out. Place the pot on the hob and place the Navigenio overhead.

6. Switch the hob and Navigenio to low level, bake for approx. 35 minutes. At the end of the baking time, switch off hob and Navigenio and bake for approx. 10 minutes until done using the residual heat.

7. Turn the cake out onto a wire rack and leave to cool.

8. Clean, pit and quarter the plums. Mix together with the sugar in the small pot and let stand for approx. 15 minutes.

9. Heat the pot on highest level up to the vegetable window, switch to a low level and cook the plums for approx. 2 minutes in the vegetable area.

This recipe has been tested and approved by AMC.

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Cooking method


Cooking without added water

suitable for controlled coooking

Vegetable window

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