Japanese Chestnut Tea Cake
Ingredients
- Cooking spray
- 3/4 cup unsalted butter (6 ounces), chilled
- 1 3/4 cups chestnut paste (such as Clement Faugier), chilled
- 5 large eggs, beaten
- 2 1/2 tablespoons granulated sugar
- 5 large egg yolks
- 2 1/2 tablespoons (1 1/4 ounces) gold rum
- 1/3 cup almond flour (about 1 1/4 ounces)
- 1 tablespoon baking powder
- 1 cup peeled, cooked, and ready-to-eat chestnuts, divided
- 1 tablespoon powdered sugar
- 1 cup crème fraîche
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