• 25min
  • 40min
  • Intermediate
  • 10 Servings
0 vote


  • 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)


  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.
Cooking process
  1. Fill the individual cake moulds to ¾ full and bake for 40 minutes.
  2. 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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