Chestnut cake with crunch and whipped cream
To prepare a refined and savory dessert, we start with the white base, a delicious foundation that will support the rich chestnut cream. In a large bowl, we will begin by beating the egg whites with a pinch of salt, using an electric mixer on medium speed. We continue to gradually add the sugar until the egg whites become a firm and glossy foam, ensuring a fluffy texture for the base. In another bowl, we will mix the egg yolks together with the melted margarine until we obtain a homogeneous mixture. This will add a rich flavor and pleasant moisture to the base.
After combining the two mixtures, we will gently fold in the flour, mixing with a spatula from top to bottom to maintain the airiness of the dough. We pour the mixture into the prepared baking tray lined with parchment paper and bake in a preheated oven at medium temperature for about 20 minutes. After baking, we let the base cool slightly, then carefully detach it from the paper and cut it into two equal halves.
Next, we take care of the delicious cream. We will whip the liquid cream in a bowl until it becomes firm and fluffy. Then, with a spatula, we will gently mix in the chestnut puree, to which we have added carob powder for an intense flavor and appetizing color. The gelatin, previously hydrated in 100 ml of cold water, will be melted in a bain-marie and added to the mixture, ensuring a smooth texture and good stability of the cream. We place the first half of the base in a smaller tray, carefully pour the cream over it, then add the second half of the base, pressing gently to secure it. We refrigerate for a few minutes to stabilize.
Now we turn our attention to the walnut base. In a saucepan, we will bring the water and sugar to a boil, stirring continuously until a thick caramelized syrup forms, with a brownish color. We add the walnut kernels, mixing well to coat them evenly with the syrup. Once the mixture is homogeneous, we take the saucepan off the heat and incorporate the beaten egg, stirring continuously to avoid coagulation. Finally, we add the margarine, mixing until perfectly homogeneous.
We take the tray out of the fridge and carefully pour the hot walnut caramel over the layer of base and cream, leveling it with a spatula. We let the dessert cool in the fridge for at least two hours to set well. After it has cooled, we cut the dessert into desired shapes, decorating each portion with whipped cream, a sprinkle of carob powder, and walnut kernels for an attractive appearance and exceptional taste. Enjoy your meal!
Ingredients: cake; 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 150 ml liquid margarine Unirea, a pinch of salt cake walnuts; 200 g sugar, 50 ml water, 150 g crushed walnut kernels, one egg, 50 g margarine or butter cream; 200 ml liquid cream, 200 g chestnut puree, 3 teaspoons of carob powder, one packet of gelatin (10 g) decoration; whipped cream, carob powder, and walnut kernels
