Small cakes:
Preheat the oven to 350 F (180 C).
Line a muffin tin with 8 paper liners. Set aside.
In the bowl of a stand mixer fitted with a whisk, beat the eggs and powdered sugar until fluffy.
Add the chestnut cream, then the ground almonds and baking powder.
Mix well.
Distribute the mixture into the prepared molds and bake for 20 to 25 minutes.
Let rest in the mold for 5 minutes before transferring to a rack to cool completely.
Glaze:
Using an electric mixer, whip the mascarpone, then add the chestnut cream and mix well.
Put the mixture into a pastry bag with a star tip and decorate the small cakes.
Refrigerate until serving.