Chestnut Cake

 Ingredients: 10 egg yolks, 10 tablespoons of sugar (see picture), 10 tablespoons of flour (see picture), 10 tablespoons of ground walnuts (see picture), 10 egg whites. Cream: 300g butter, 550g chestnut puree, rum essence to taste. Syrup: vanilla to taste, water, sugar, rum (added to taste, depending on the size of the cake). Whipped cream for covering and decorating.

To prepare a delicious and sophisticated cake, we need patience and attention to detail. We start with the 10 egg yolks, which we will whisk together with the 10 tablespoons of sugar until the mixture becomes creamy and light in color. It is important to ensure that the sugar is completely dissolved to achieve a fine texture. Then, we add the flour, previously mixed with ground nuts, and begin to carefully incorporate the ingredients so that we do not lose the air in the mixture.

In a separate bowl, we will beat the 10 egg whites until they become a stiff and shiny foam. These steps are essential, as the egg white foam will give the cake a light and fluffy texture. With slow movements, we add the egg white foam to the yolk mixture, folding it in gently. It is normal for the mixture to become more fluid, but we must be careful not to break too much of the air in the egg whites.

While we are working on the mixture, we prepare the cake pan. We grease the pan with oil, then line it with parchment paper, ensuring it fits perfectly in the shape. After completing this step, we transfer the mixture to the pan and bake it at moderate heat, carefully observing the baking time to avoid drying out the cake.

In the meantime, we turn our attention to the delicious cream. The soft butter is mixed with chestnut puree and a few drops of rum essence, to taste. This combination will add extra flavor to our cake. Once the cake has baked, we take it out of the oven and let it cool for a few minutes in the pan, then transfer it to a wire rack to cool completely.

Once the cake is cool, we carefully cut it into three layers. We prepare the syrup from water and sugar, which we boil for about 10 minutes. After it cools, we add the vanilla and rum essences. This syrup will soak the layers of cake, adding moisture and flavor.

For assembling the cake, we must remember to respect the order of the layers. The top layer of the cake will become the base of the cake, ensuring a smooth surface for decoration. Each layer is generously filled with chestnut cream, and the cake is coated with a thin layer of cream on the outside. After a few moments in the fridge, when the cream sets, we cover the cake with whipped cream, adding a final touch of elegance.

For decoration, we can use our imagination: fresh fruits, grated chocolate, or even mint sprigs can transform this cake into a true culinary masterpiece. We savor each slice with plenty of whipped cream and great pleasure, enjoying the sublime flavors and fine textures of this delicacy.

 Tags:  flour sugar christmas and new year's recipes vegetarian recipes