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Moist cream cheese cakes with apples and chestnuts

Desserts
0 vote
Moelleux de fromage blanc aux pommes et marrons
© ©Frédérique Chartrand
2
Difficulty
10
People
25min
Preparation
40min
Cooking time

These little cream cheese cakes, without any butter, have a nice and light texture. The best tastes of autumn come to life thanks to the apples, chestnut flour and chopped chestnuts. Find out more

Moelleux de fromage blanc aux pommes et marrons

Ingredients

  • 1 Pink Lady® apple
  • 2 eggs
  • 500 g Greek yoghurt
  • 3 tbsp flour
  • 120 g golden cane sugar
  • 10 plain, whole chestnuts
  • 10 individual cake moulds
  • 2 tbsp chestnut flour (or white flour if you don’t have any)

Preparation

  1. Preheat the oven to 180°C.
  2. Peel and cut the Pink Lady® apple into small cubes. In a covered pan, cook them over low heat for 10 minutes with a bit of water.
  3. Separate the egg whites and yolks.
  4. Vigorously whip the yolks with the sugar.
  5. Add the cream cheese and whip again.
  6. Add the corn starch and the chestnut flour and mix.
  7. Chop the whole chestnuts.
  8. Add the apple cubes and the chestnuts to the mixture.
  9. Beat the egg whites stiff.
  10. Carefully add the egg whites to the mixture.
  11. Fill the individual cake moulds to ¾ full and bake for 40 minutes.
  12. Let cool before serving.


Pink Lady® top tip

To make sure your dough is nice and light, try using an electric whip for the eggs and sugar.

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