Turrón de Castañas

Preparation info
  • Serves

    8 – 10

    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

We call this dessert turrón although it has nothing in common with the Spanish turrón or the Italian torrone. This very sweet cake can have either a chewy or a crunchy texture, depending on how finely or coarsely grated the Brazil nuts are.


  • 4 eggs
  • 2 cups sugar
  • ¾ cup butter, melted


  1. Preheat the oven to 350°F.
  2. Oil 2 round 9-inch baking pans, and line them at the bottom with parchment paper. Beat the eggs and sugar with a mixer on medium speed, until light and fluffy. Add the melted butter.
  3. Turn the speed to low, and add t