Chestnut cream cake

The chestnut cream cake is an elegant and delicious dessert, perfect for impressing on any occasion. This recipe brings together a fluffy base filled with a sweet chestnut cream, and is decorated with grated chocolate for an extra touch of refinement. Whether you prepare it for an anniversary, a festive meal, or simply to celebrate an ordinary day, this dessert will bring a smile to the faces of your loved ones.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients

For the base
- 8 large eggs
- 8 tablespoons of sugar
- 8 tablespoons of semolina
- 8 tablespoons of ground walnuts
- 1 packet of baking powder
- 1 essence of rum

For the cream
- 370 g chestnut puree (preferably from roasted chestnuts)
- 200 ml of whipping cream (make sure it is well chilled)

For decoration
- 1 bar of milk chocolate (about 100 g)

Step-by-Step Instructions

1. Preparing the Base:
- Start by preheating the oven to 180°C. Prepare a baking tray (or a 30x40 cm tray) by lining it with baking paper.
- Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a mixer until foamy. Gradually add the sugar and continue mixing until you achieve a firm and glossy foam.
- Add the yolks one by one, mixing well after each addition. It is essential that the yolks are fully incorporated to achieve an even base.
- In another bowl, combine the semolina, ground walnuts, and baking powder. Gently fold the dry ingredient mixture into the egg mixture using a spatula to maintain aeration.
- Add the rum essence and mix lightly.

2. Baking the Base:
- Pour the mixture into the prepared tray and level the surface with a spatula. Place the tray in the preheated oven and bake for about 30 minutes, or until the base is firm to the touch and a toothpick inserted in the center comes out clean.
- Once baked, remove the tray from the oven and let the base cool completely in the tray.

3. Preparing the Cream:
- While the base is cooling, whip the cream in a cold bowl. Make sure the cream is well whipped, but do not overdo it, as you want it to remain airy.
- In another bowl, mix the chestnut puree with the whipped cream. It is ideal to use high-quality chestnut puree, as it will influence the final taste of the cream. Gently mix to maintain the fluffy consistency.

4. Assembling the Cake:
- Once the base has cooled completely, carefully cut it into two equal parts using a thin-bladed knife to avoid crumbling.
- Place the first half of the base on a platter and spread half of the chestnut cream evenly.
- Cover with the second half of the base and spread the remaining cream on top.
- Grate chocolate on top to add an elegant look and delicious taste.

Practical Tips

- Cutting the Base: When cutting the base, use a very sharp knife and make gentle movements to preserve the fluffy texture. If the base is too fluffy, you can use a thread to cut it for a perfect slice.
- Additional Moisture: If desired, you can drizzle the base with a caramel syrup (mix water with sugar and boil until it becomes caramel) to add extra moisture, but it is not mandatory.
- Vegan Option: For a vegan version, try using flax eggs instead of traditional eggs and coconut cream instead of whipping cream.
- Serving: The cake pairs perfectly with a cup of coffee or tea, and a warm chocolate sauce can be added at serving for an extra touch of decadence.

Nutritional Benefits and Calories

This cake, although a dessert, also offers nutritional benefits due to the ingredients used. Chestnut puree is rich in potassium and B vitamins, being a good source of fiber. Additionally, walnuts provide healthy fats and protein. Approximately one serving (1/12 of the cake) contains about 250 calories, but this number may vary depending on the ingredients used.

Frequently Asked Questions

- How can I store the cake? The cake can be stored in the refrigerator in an airtight container for 3-4 days. It is recommended to consume it at room temperature for the best taste.
- Can I use other types of nuts? Of course! Pecan or ground almond nuts can be used, offering a different and interesting flavor.

The chestnut cream cake is more than just a dessert; it is a culinary experience that combines unique textures and flavors. With every bite, your buffet will be filled with joy and appreciation. Experiment and adapt the recipe according to your preferences and enjoy every moment spent in the kitchen!

Separate the egg whites from the yolks. Beat the egg whites with sugar, then add the yolks one by one, followed by the ground nuts, semolina, essence, and baking powder. Pour the mixture into a baking tray lined with paper and bake for about 30 minutes. In the meantime, whip the cream and mix it with the chestnut puree. Once the cake layer has cooled, cut it in half and add the cream, reserving 2 tablespoons to spread on the top of the cake. Grate chocolate on top.

The cake layer should be cut carefully with a thin-bladed knife as it is very fluffy. The tray I used for baking is a gas oven tray. I lightly drizzled the cake layer with burnt sugar syrup, but I realized that it would have been fine without it.

 Ingredients: Base 8 eggs 8 tablespoons sugar 8 tablespoons semolina 8 tablespoons ground walnuts 1 packet baking powder rum essence Cream 370 g chestnut puree 200 ml liquid cream For decoration 1 milk chocolate

 Tags:  gray chestnut whipped cream