Chestnut puree cake with cherry jelly
Chestnut puree and sour cherry jelly cake: a symphony of flavors and textures
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 12
Savoring a delicious cake is an unforgettable moment, and the chestnut puree and sour cherry jelly cake promises to turn every slice into an extraordinary tasting experience. This recipe combines the richness and sweetness of chestnuts with the pleasant acidity of sour cherries, resulting in a cake that not only looks spectacular but also delights the taste buds. Let’s discover together how to prepare this wonder!
Ingredients
For the base:
- 6 eggs
- 4 tablespoons water
- 6 tablespoons sugar (for a sweeter taste, you can use 9-10 tablespoons)
- 4 tablespoons flour
- 5 tablespoons ground walnuts
- 1 packet baking powder
- A pinch of salt
For the cream:
- 200 g chestnut puree (preferably frozen)
- 150 ml liquid cream
- 150 g pitted sour cherries
For the jelly:
- 400 g pitted sour cherries
- 4 tablespoons sugar
- 10 g gelatin
Preparation
Step 1: Preparing the base
1. Prepare the pan: Use a 25x30 cm pan and line it with baking paper. This will make it easier to remove the cake after baking.
2. Separate the eggs: In a tall bowl, separate the egg whites from the yolks. The egg whites will turn into foam, so it’s important to have a sufficiently large container.
3. Beating the yolks: In a small bowl, add the 4 tablespoons of water to the yolks and beat gently with a fork until blended.
4. Beating the egg whites: Start beating the egg whites with a pinch of salt. Gradually add the sugar, continuing to beat until you achieve a stiff, glossy foam. This step is essential for obtaining a fluffy base.
5. Combining the ingredients: Add the beaten yolks to the egg white foam and gently fold in. Then, sift the flour mixed with ground walnuts and baking powder. Use a spatula to mix the composition with gentle up-and-down movements to avoid losing air from the egg whites.
6. Baking: Pour the composition into the pan and level the surface. Preheat the oven to 180°C and bake the base for 25 minutes or until it passes the toothpick test. The base should be golden and firm to the touch.
Step 2: Preparing the cream
1. Chestnut cream: In a bowl, combine the chestnut puree with the liquid cream and pitted sour cherries. Use a mixer to achieve a smooth and homogeneous cream. Due to the sweetness of the chestnut puree and the cream, there is no need to add extra sugar. Set the cream aside until the base has completely cooled.
Step 3: Preparing the jelly
1. Preparing the sour cherries: In the pan where you baked the base, place a food film that perfectly covers the wall. Put the pitted sour cherries on low heat along with the sugar. Stir gently until the sugar melts and the cherries release their juice, but remain whole.
2. Gelatin: In a small bowl, dissolve the gelatin in cold water according to the instructions on the package. Then, add the dissolved gelatin to the cherry mixture, being careful not to boil it. Mix well and let it cool slightly.
Step 4: Assembling the cake
1. Assembling the cake: After the base has cooled, remove it from the pan and take off the baking paper. Place the base on a serving platter.
2. Adding the cream: Pour the chestnut cream over the base and spread it evenly with a spatula.
3. Adding the jelly: Pour the sour cherry jelly over the cream, being careful to position it carefully so as not to spoil the appearance of the cake.
4. Refrigerate: Cover the cake with food film and leave it in the refrigerator for at least 2 hours for the jelly to set.
Serving
To serve this cake, cut it into squares or triangles, offering each portion a slice of sour cherry jelly and chestnut cream. It is perfect for a weekend afternoon, alongside a cup of tea or coffee, but can also be an elegant choice for a festive dessert!
Useful tips
- Sour cherries: If you don’t have fresh sour cherries, you can use frozen sour cherries. Make sure to thaw them before using them in the recipe.
- Chestnut puree: If you can’t find chestnut puree, you can make it at home by boiling chestnuts and mashing them. It’s a longer process, but the result is worth the effort.
- Variations: Experiment with other fruits for the jelly, such as cherries or blackberries, to diversify the flavor of the cake. You can also add a little vanilla or rum extract to the cream for an extra flavor boost.
Calories and nutritional benefits
This cake is a healthier choice compared to many other desserts due to its natural ingredients. Chestnut puree is rich in vitamins, minerals, and antioxidants, while sour cherries provide a significant amount of vitamin C and fiber. On average, a serving of cake has about 250-300 calories, making it a reasonable option for those who want to indulge without excess.
Frequently asked questions
1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour to adapt the recipe to your dietary needs.
2. How can I store the cake?
The cake stores well in the refrigerator, covered, for up to 3 days. It may become moister as it sits, but it will remain delicious.
3. Can I freeze the cake?
Yes, you can freeze the cake, but it is recommended to portion it before freezing. It is advised to consume it within 1-2 months for best quality.
In conclusion, the chestnut puree and sour cherry jelly cake is an excellent choice for any occasion, with a surprising combination of flavors that will delight your senses. Don’t forget to explore variations of this recipe, bringing a touch of creativity to your kitchen! Enjoy!
Ingredients: Base: -6 eggs -4 tablespoons water -6 tablespoons sugar -4 tablespoons flour -5 tablespoons ground walnuts -1 packet baking powder -a pinch of salt Cream: -200 g chestnut puree -150 ml liquid cream -150 g pitted cherries Jelly: -400 g pitted cherries -4 tablespoons sugar -10 g gelatin
