Chestnut puree cake

Chestnut Puree Cake - A Decadent and Cozy Delight

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8

Welcome to the sweet world of cakes! Today, I will share with you a special recipe for chestnut puree cake, which not only combines the airy texture of the sponge with the rich flavors of chestnuts, but is also a wonderful choice for festive moments or a relaxing evening at home. This cake has a fascinating history, often associated with moments of conviviality, where people enjoy treats alongside their loved ones.

Ingredients for the chestnut puree cake (20 cm pan):

For the sponge:
- 2 fresh eggs
- 2 tablespoons of sugar
- 2 tablespoons of flour
- 1 tablespoon of oil (preferably sunflower oil or olive oil)
- A pinch of salt

For the filling:
- A small jar of chestnut puree
- A packet of gelatin
- 100 ml of liquid cream

For decoration:
- A handful of roasted chestnuts, peeled
- A box of wafer rolls filled with cream (for the edge of the cake)

Step by step for a perfect cake:

1. Preparing the sponge:
Start by preheating the oven to 180°C (medium heat). In a large bowl, separate the egg whites from the yolks. Add a pinch of salt over the egg whites and use a mixer to beat them until stiff, resembling a meringue. Gradually add the sugar, continuing to mix until a glossy foam forms.

2. Incorporating the yolks:
In another bowl, mix the yolks with the oil until a homogeneous mixture is achieved. Carefully fold the yolks into the egg white foam, mixing gently to avoid losing air in the mixture. Gradually add the flour, integrating it with delicate movements.

3. Baking the sponge:
Pour the mixture into a well-greased springform pan and level the surface. Bake the sponge in the oven for about 20 minutes, or until golden and a toothpick inserted in the center comes out clean. After baking, let the sponge cool in the pan for 10 minutes, then remove it and let it cool completely on a rack.

4. Preparing the filling:
In a bowl, whip the liquid cream until firm. In another container, add the chestnut puree and reserve 5 tablespoons for decoration. Hydrate the gelatin in 100 ml of cold water for 5-10 minutes, then melt it in a water bath. Once melted, add the gelatin to the chestnut puree and mix well.

5. Assembling the cake:
Cut the cooled sponge into two equal discs horizontally. Place the first sponge disc back into the pan where you baked it. Around the edge of the pan, place the pieces of wafer rolls for an elegant and crunchy appearance. Add the whipped cream mixture with chestnut puree, mixing everything until homogeneous. Pour this mixture over the first sponge disc.

6. Finalizing the cake:
Carefully place the second sponge disc on top and gently press down. Add the remaining chestnut puree mixed with gelatin. Decorate the cake with roasted chestnuts for a rustic and appetizing look. Let the cake chill in the refrigerator for at least 2 hours before serving, to set well.

Useful tips:
- Make sure the eggs are at room temperature to facilitate the formation of a well-aerated foam.
- You can use store-bought chestnut puree or make your own puree from boiled and mashed chestnuts.
- If you want a contrast of textures, you can add pieces of chocolate or nuts to the filling.

Calories and nutritional benefits:
This cake has a moderate calorie content, around 250-300 calories per serving. Chestnut puree is an excellent source of fiber, vitamins, and minerals, having a low glycemic index, making it a healthier option for desserts.

Frequently asked questions:
- Can I use another type of gelatin? Yes, you can use vegan gelatin or agar-agar, but you must follow the instructions on the package for proportions.
- How can I store the cake? You can keep it in the refrigerator, covered, for 3-4 days.

Ideal pairings:
This chestnut puree cake pairs wonderfully with fragrant tea or espresso coffee, enhancing the rich flavors of the chestnuts. You can serve it alongside vanilla ice cream for a splendid contrast of temperatures.

And remember, cooking is an art! Every cake you make is an opportunity to explore new flavors and combinations. So, don't hesitate to personalize the recipe to your tastes. Enjoy!

 Ingredients: (20 cm form): 2 eggs, 2 tablespoons of sugar, 2 tablespoons of flour, 1 tablespoon of oil, a pinch of salt, a small jar of chestnut puree, 1 packet of gelatin, 100 ml of liquid cream, decoration: a handful of roasted chestnuts, for decoration a box of filled wafer rolls.