Chestnut puree cake

The chestnut puree dessert is a true delicacy that combines the fluffy texture of a soft base with a fine and aromatic cream, bringing a touch of originality to the world of sweets. This chestnut puree cake recipe is not only simple but also a perfect choice for those who want to avoid excessive sweetness. Moreover, it is an excellent way to make use of chestnuts, an ingredient with a unique taste and a rich culinary history.

Total preparation time: 1 hour
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12

Necessary ingredients:

*For the base:*
- 4 fresh eggs
- 100 g sugar
- 5 tablespoons flour
- 2 tablespoons cocoa
- 2 tablespoons oil (preferably sunflower or olive)
- 1/2 packet baking powder
- A pinch of salt

*For the cream:*
- 1 packet vanilla pudding (approximately 37 g)
- 400 ml milk
- 3 tablespoons sugar
- 1 package chestnut puree (250 g, preferably thawed)
- 50 g butter, at room temperature

*For the topping:*
- 200 ml liquid cream
- Grated chocolate (dark or milk, according to preference)

Preparation method:

1. Preparing the base:
- Start by preheating the oven to 180°C (fan mode) or 200°C (normal mode). Prepare a baking tray (approximately 20x30 cm) by lining it with baking paper.
- In a large bowl, beat the egg whites with 4 tablespoons of cold water and a pinch of salt until foamy. Gradually add the sugar and continue mixing until completely dissolved and you obtain a firm meringue.
- In another bowl, beat the egg yolks with the oil until you get a homogeneous mixture. Gently fold the yolk mixture into the egg white meringue using a spatula to avoid losing air.
- In another container, sift the flour, cocoa, baking powder, and a pinch of salt. Gently incorporate the dry ingredients into the egg mixture to obtain a homogeneous batter.
- Pour the batter into the prepared tray and level the surface with a spatula. Bake for about 30 minutes or until a tester (toothpick) comes out clean from the center. Let the base cool completely in the tray.

2. Preparing the cream:
- While the base cools, prepare the pudding according to the instructions on the package, using 400 ml of milk and 3 tablespoons of sugar. Mix well and let the pudding cool, stirring occasionally to prevent a crust from forming.
- Once the pudding has cooled to room temperature, add the butter and thawed chestnut puree. Mix well until you obtain a smooth and homogeneous cream.

3. Assembling the cake:
- Once the base has cooled, spread the chestnut and pudding cream evenly over its surface. Smooth it out well with a spatula and refrigerate the cake for about 15-20 minutes to allow the cream to set slightly.

4. Finishing the cake:
- Before serving, whip the liquid cream until it becomes firm. Spread the cream evenly over the chestnut cream, then grate chocolate over the top for a special appearance.

5. Serving:
- Cut the cake into servings and serve it cold. It is perfect to be enjoyed alongside a cup of coffee or aromatic tea, but it also pairs well with a sweet wine or liqueur.

Useful tips:
- Ensure that the ingredients are at room temperature to achieve a good emulsion.
- You can experiment with various types of chocolate for the topping, depending on your preferences.
- If you want an even more intense chestnut flavor, you can add a little chestnut extract to the cream.
- Store the cake in an airtight container in the refrigerator, where it will remain fresh for 3-4 days.

Nutritional information:
This chestnut puree cake is a healthier choice due to its low sugar content and the use of chestnuts, which are rich in fiber, vitamins (especially vitamin C), and minerals. Each serving (approximately 100 g) contains about 250 calories, making it a lighter option for desserts.

Frequently asked questions:
- *Can I use another type of puree?* Yes, chestnut puree can be replaced with pumpkin or apple puree for a different variation.
- *Is the cake suitable for vegans?* You can adapt the recipe using flaxseed or chia eggs instead of eggs and vegetable butter instead of regular butter.
- *How can I make the base more flavorful?* Add a splash of vanilla extract or a teaspoon of cinnamon to the batter.

This quick and simple dessert will surely become your favorite, being ideal for any occasion, from gatherings with friends to festive meals. Each bite will take you on a journey of flavors and textures, and the cake will disappear from the plate faster than you expect!

 Ingredients: For the base: 4 eggs, 100 g sugar, 5 tablespoons flour, 2 tablespoons cocoa, 2 tablespoons oil, 1/2 packet baking powder, 1 pinch of salt. For the cream: 1 packet vanilla pudding, 400 ml milk, 3 tablespoons sugar, 1 package chestnut puree - 250 g, 50 g butter. For the topping: 200 ml liquid cream, chocolate for grating.

 Tags:  cocoa flour eggs pudding milk chestnut puree whipped cream