Refreshing cake with chestnut puree and kiwi

Cool Cake with Chestnut and Kiwi Puree

Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 2 hours
Number of servings: 12

Who doesn't love a cake that brings a touch of freshness and an explosion of flavors? The cool cake with chestnut and kiwi puree is a perfect choice for warm days, but not only. This recipe combines fluffy layers with a delicate cream, all topped with juicy slices of kiwi, creating a dessert that not only looks wonderful but also delights the taste buds.

A Brief History of the Recipe

Cakes with chestnut puree are a traditional delicacy, appreciated over time. Chestnuts, with their creamy texture and sweet taste, have been used in various dishes throughout the centuries. Combined with fresh fruits like kiwi, they bring an interesting contrast and a note of freshness, turning the dessert into a memorable culinary experience.

Ingredients

For the layers (2 pieces):
- 5 egg whites
- 1 pinch of salt
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 3 tablespoons of oil
- 1 packet of vanilla

For the puree cream:
- 1 jar of 350 g chestnut puree
- 200 ml liquid cream
- 200 g sour cream
- 1 packet of gelatin (10 g)

For decoration:
- 7-8 large ripe kiwis (avoid very soft fruits)
- 250 ml water
- 1 cup of sugar
- 2 packets of cake gel (gelatin for cake)

Step by Step

1. Preparing the layers:
- Preheat the oven to 180°C. Prepare a suitable baking tray lined with baking paper.
- In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you obtain a shiny, firm meringue.
- In another bowl, cream the egg yolks with the oil and vanilla essence. This is when the delicious aroma of the cake develops.
- Slowly fold the yolk mixture into the meringue, using a spatula to avoid losing air from the mixture.
- Gradually add the flour, mixing gently until well combined.
- Pour the batter into the prepared tray and bake for about 20 minutes. For the first 10 minutes, use high heat, then reduce to medium temperature. The layers are done when the edges are slightly browned.

2. Cooling the layers:
- After baking, remove the layers from the oven and let them cool. Use a knife blade to detach the edges from the baking paper, then carefully remove the layers and let them cool completely on a wire rack.

3. Preparing the puree cream:
- Whip the liquid cream until it thickens, then fold in the sour cream and chestnut puree. This combination will bring a special creaminess.
- Soak the gelatin in 100 ml of cold water for 5 minutes. Then, melt the gelatin in a bain-marie. It is essential not to boil the gelatin, as it will lose its properties.
- Pour the melted gelatin in a thin stream into the puree cream, continuously mixing to avoid lumps.

4. Assembling the cake:
- Place the first layer back into the tray you baked it in. Pour the chestnut puree cream on top and smooth it out.
- Add the second layer, gently pressing down with your hand to secure it.
- Cover the cake with plastic wrap and let it chill for an hour.

5. Decorating with kiwi:
- Peel the kiwis, slice them thinly, and arrange them on top of the cake, creating a pleasant arrangement.
- In a small pot, boil the water with the sugar until dissolved. Add the diluted cake gel in 100 ml of cold water, continuously stirring until it boils. Pour the hot syrup over the kiwi slices, making sure to cover them evenly.
- Let the cake chill in the refrigerator for another hour or, preferably, overnight. The longer it sits, the better the flavors blend!

Serving Suggestions

This cool cake with chestnut and kiwi puree is perfect for serving at a party or as a dessert after a summer dinner. Serve it alongside iced tea or sparkling white wine to enhance the flavors. A delicious variation would be to add a splash of lemon to the puree cream for an extra acidity.

Nutritional Benefits

This cake is not only delicious but also beneficial! Chestnut puree is rich in fiber, vitamins, and minerals, while kiwi is an excellent source of vitamin C, essential for a healthy immune system. Additionally, sour cream and whipped cream provide a dose of calcium, contributing to bone health.

Frequently Asked Questions

Can I use other types of fruit instead of kiwi?
Of course! Other fruits like strawberries, raspberries, or peaches would add an interesting note to this cake.

What can I do if I don't have gelatin?
You can use agar-agar as a plant-based substitute, following the instructions on the package to rehydrate it and add it to the cream.

How can I store the cake?
Keep the cake covered in the refrigerator to keep it fresh. It is recommended to consume it within 3-4 days.

How many calories are in a serving of this cake?
Approximately, a serving has around 200-250 calories, depending on the size and the ingredients used. It is a lighter choice compared to other traditional desserts.

Conclusion

The cool cake with chestnut and kiwi puree is an excellent choice for any occasion, combining diverse flavors and pleasant textures. It is a simple yet elegant recipe that will surely impress your loved ones. So, put on your chef's attire and let's enjoy this delicacy! Bon appétit!

 Ingredients: Layers (2 pcs), made of: 5 eggs, a pinch of salt, 5 tablespoons of sugar, 5 tablespoons of flour, 3 tablespoons of oil, vanilla. Puree cream: a 350 g jar of chestnut puree, 200 ml of liquid cream, 200 g of sour cream, 1 packet of gelatin (10 g). Cool decoration: 7-8 large ripe kiwis (not too soft), syrup from 250 ml of water + one cup of sugar, 2 packets of cake gel.