Cookie Cake with Chestnut Purée
To prepare a refined and savory dessert, we start by creating a delicious syrup. In a saucepan, we add water and sugar, then place the saucepan over medium heat. We stir constantly until the sugar is completely dissolved. Once the syrup has started to boil, we let it boil for about 5-7 minutes, then add the rum essence to give it an intense and appealing flavor. Once the syrup is ready, we let it cool completely, so it is perfect for soaking the biscuits.
Meanwhile, we take care of the chestnut cream. In a large bowl, using a mixer, we whip the cream until it turns into fluffy whipped cream. We add the two packets of whipped cream stabilizer, continuing to mix until the whipped cream becomes firm and holds its shape. Now, we take the chestnut puree and gradually add half of the whipped cream. Using the mixer, we blend the mixture well to obtain a fine and fluffy cream, full of flavor.
After the syrup has cooled, we prepare to assemble the dessert. In a dish, we start soaking the biscuits in the cooled syrup, making sure they soak evenly but without becoming too soft. We place the biscuits in the dish, forming the first layer. Over them, we carefully pour the chestnut cream, distributing it evenly to cover every corner of the biscuits.
We continue with another layer of biscuits, which will be soaked in syrup again, just like the first ones. We place the biscuits over the chestnut cream, forming a new layer. The last step is to cover the dessert with the remaining whipped cream, ensuring everything is even and looks appealing. Finally, we let our imagination guide us in decorating the dessert. We can use grated chocolate, ground nuts, or even a few slices of fresh fruit for a vibrant look.
Our dessert is now ready to be served! We let it cool in the refrigerator for a few hours, so the flavors blend perfectly. Once it is well chilled, we can cut generous portions and enjoy every bite of this delight. Enjoy your meal!
Ingredients: 250 g popular biscuits (bulk) 500 ml liquid vegetable cream, 250 g chestnut puree (one package) 2 sachets of cream stabilizer. For syrup: 150 ml water 3 tablespoons sugar rum essence
