Cake with biscuits, chestnut puree, and rose hips

Cake with Biscuits, Chestnut Puree and Apricots

Total preparation time: 4 hours (including chilling)
Preparation time: 30 minutes
Baking time: 0 minutes
Number of servings: 12

A cake recipe that perfectly blends the delicate flavors of chestnut puree with the natural sweetness of the apricots, all on a crunchy biscuit topping. This biscuit cake is not only a delicious dessert but also a perfect choice for any special occasion. Whether it's a birthday, a party or simply a relaxing evening at home, this cake is sure to become the star of the table!

The history of the biscuit cake recipe takes us back in time, when desserts were created with simple, natural ingredients from local gardens and farms. Biscuits were often used as a base for cakes, and the combination with different creams and jams was always appreciated. Today, we pay homage to this tradition with a modern recipe, full of flavor and diverse textures.

Ingredients:

For the batter:
- 300 g biscuits (you can use plain biscuits or oat biscuits)
- 200 g margarine or melted butter
- 200 g ground walnut kernels

For the cream of the rosehip
- 200 g liquid cream
- 100 g fresh cottage cheese
- 3 tablespoons cream
- 5 tablespoons of rosehip paste
- 10 g gelatin (one sachet)
- 100 ml water

For the chestnut cream
- 200 g liquid cream
- 100 g cottage cheese
- 3 tablespoons cream
- 5 tablespoons chestnut puree
- 10 g gelatine (one sachet)

For the rosehip jelly
- 5 tablespoons quince paste diluted with a glass of water
- 2 sachets of gelle cake

For the decoration:
- 300 g oat biscuits rolled in chocolate

Cake preparation:

Step 1: Prepare the top
1. Start by grinding the biscuits in a food processor until you get a fine powder.
2. Add the ground walnut crumbs and melted margarine to the biscuits. Mix well until smooth.
3. Transfer the mixture to a cake tin with a removable ring (27 cm in diameter) and press well to form an even layer. Make sure the top is pressed down well so that it doesn't crumble when cut.
4. Decorate the edges of the cake with chocolate dragée biscuits for an elegant look. Refrigerate for 15 minutes to set.

Step 2: Cream the sorrel cream
1. In a bowl, blend the liquid cream until stiff. You can use an electric mixer to make this easier.
2. In another bowl, mix the cottage cheese with the cream and the apricot paste. Mix well until creamy.
3. Hydrate the gelatine in 100 ml water, then melt it in a bain-marin. Add the melted gelatine to the cheese mixture and mix well.
4. Pour the cream over the biscuit and spread evenly. Put the cake back in the fridge for about an hour.

Step 3: Chestnut cream
1. Repeat blending the liquid cream until stiff.
2. In another bowl, mix the cottage cheese with the cream and chestnut puree. Make sure the mixture is well blended.
3. Hydrate the gelatine and melt it in a bain-marin, then add it to the chestnut mixture.
4. Pour the chestnut cream on top of the sorrel cream and level. Refrigerate the cake again, this time for at least 2 hours.

Step 4: The sorrel jelly
1. Dilute the quince paste with water and pour into a saucepan.
2. Add the gelle cake and put the mixture on the heat, stirring continuously until it reaches boiling point. This step is essential for the perfect texture.
3. Once the mixture has boiled, take it off the heat and carefully pour it over the chestnut custard. Leave to cool for 15 minutes, then refrigerate the cake to set completely. Preferably let it rest overnight before removing the mold.

Step 5: Serving the cake
1. Once the cake has set, carefully remove the removable ring. You can garnish the cake with a few slices of fresh apricots or grated chocolate for a more sophisticated look.
2. Portion the cake with a sharp knife moistened with warm water to make clean cuts.
3. Serve alongside a cup of tea or coffee for the ultimate culinary experience.

Practical tips:
- You can use different flavored cookies to customize the cake topper. Cocoa biscuits or vanilla biscuits can add extra flavor.
- Replace cottage cheese with ricotta for a creamier texture.
- If you can't find rosehip paste, you can use rosehip jam, but make sure it's good quality.
- The cake keeps very well in the fridge and can be enjoyed even after a few days, getting tastier and tastier.

Nutritional benefits:
This cake is a delicious and relatively healthy option. Apricots are rich in vitamin C and antioxidants, and chestnuts contain fiber and complex carbohydrates, which provide long-term energy. In addition, the nut kernels provide healthy fats and protein, making this cake a more balanced choice compared to other desserts.

Frequently asked questions:
- Can I use other types of crackers?
Of course! Whole grain or chocolate biscuits can add a different touch to the cake.
- Is this cake suitable for vegans?
For a vegan version, you can replace the cheese with plant-based alternatives and use vegan cream.
- How can I improve the flavor of the cake?
Add some vanilla or coffee essence to the chestnut cream to intensify the flavors.

Now that you have this exciting and detailed recipe at your fingertips, all you have to do is get cooking! Enjoy!

 Ingredients: Base; 300 g biscuits, 200 g margarine or butter, 200 g walnut kernel cream rosehip; 200 g liquid cream, 100 g fresh cow cheese, 3 tablespoons of sour cream, 5 tablespoons of rosehip paste, one packet (10 g) of gelatin cream chestnuts; 200 g liquid cream, 100 g cow cheese, 3 tablespoons of sour cream, 5 tablespoons of chestnut puree, one packet of gelatin rosehip jelly; 5 tablespoons of diluted rosehip paste with a glass of water, 2 packets of tort gelledecor; 300 g chocolate-coated oatmeal biscuits.