Cookie cake with chestnut puree and rose hips

Cookie, Chestnut Puree and Rosehip Cake

Spring is a magical time when nature comes back to life and cooking becomes a true celebration of colors and flavors. This cookie, chestnut puree, and rosehip cake is perfect for celebrating warm, sunny days, bringing a touch of sweetness to the lives of loved ones. With a creamy texture and refined taste, this quick dessert is sure to become everyone's favorite. Let's begin our culinary journey!

Preparation time: 30 minutes
Baking time: 0 minutes (the cake does not require baking)
Total time: 3 hours (including refrigeration time)
Number of servings: 12

Ingredients:

For the base:
- 300 g cookies (preferably digestive or oat cookies)
- 200 g margarine or butter (measured melted for easy mixing)
- 200 g walnut kernels (lightly toasted for an intense flavor)

For the rosehip cream:
- 200 g liquid cream
- 3 tablespoons sour cream
- 5 tablespoons rosehip paste (you can use fresh or canned rosehips)
- one packet (10 g) of gelatin (hydrated in 100 ml water and then melted in a bain-marie)

For the chestnut cream:
- 200 g liquid cream
- 100 g cottage cheese (for a creamy texture)
- 3 tablespoons sour cream
- 5 tablespoons chestnut puree (you can make the puree at home from boiled chestnuts)
- one packet of gelatin (hydrated and melted in a bain-marie)

For the rosehip jelly:
- 5 tablespoons rosehip paste (diluted with a glass of water)
- packets of cake gel (to achieve a firm jelly)

Decoration:
- 300 g oat cookies or chocolate-coated cookies (for a delicious contrast)
- 100 g fresh cottage cheese (optional, to add a note of freshness)

Preparation:

1. Preparing the bases:
In a large bowl, crush the cookies using a blender or manually until you achieve a uniform texture. Add the toasted walnut kernels and melted margarine. Mix well until the mixture becomes homogeneous and slightly sticky.

2. Forming the cake base:
Pour the cookie mixture into a springform cake pan (27 cm in diameter). Press down well with a spatula or your fingers to form an even layer. Arrange the chocolate-coated cookies around the edge for a nice look and a crunchy texture. Refrigerate the cake for 15 minutes to set.

3. Preparing the rosehip cream:
Whip the liquid cream until it thickens, then add the sour cream and cottage cheese. Gently mix to preserve the airiness. In another bowl, add the rosehip paste and melted gelatin (which has been previously hydrated). Combine the two mixtures, being careful not to lose airiness. Pour the cream over the cookie base and level it. Refrigerate for one hour.

4. Preparing the chestnut cream:
In another bowl, whip the cream again and add the cottage cheese and sour cream. Mix well, then incorporate the chestnut puree and melted gelatin. When the mixture is homogeneous, carefully pour it over the rosehip cream. Leave the cake in the fridge for at least 2 hours.

5. Preparing the rosehip jelly:
In a small pot, dilute the rosehip paste with water and add the cake gel. Heat over medium, stirring continuously until the mixture begins to boil. Turn off the heat and let it cool slightly.

6. Finalizing the cake:
When the jelly is slightly warm, carefully pour it over the chestnut cream. Allow the cake to set in the fridge for 15 minutes, then it is recommended to leave it overnight to develop all its flavors.

7. Serving:
After the cake has chilled, carefully remove the springform ring. Cut into servings and decorate with oat cookies or chocolate-coated cookies and fresh cottage cheese for a note of freshness.

Useful tips:
- Make sure the gelatin is well hydrated before adding it to the mixtures to achieve a fine texture.
- You can experiment with different types of nuts or cookies to customize the recipe.
- This cake pairs wonderfully with a cup of fragrant herbal tea or a glass of sweet white wine.

Nutritional information:
- Calories per serving: approximately 250 kcal
- Nutritional benefits: this cake contains nuts rich in healthy fats, and rosehips are an excellent source of vitamin C and antioxidants.

Frequently asked questions:
- How can I keep the cake fresh? It is recommended to keep it covered in the refrigerator, where it can last up to 3 days.
- Can I use another type of fruit for this cake? Absolutely! You can replace rosehips with other berries or fruit puree of your choice.

This cookie, chestnut puree, and rosehip cake is more than just a simple dessert; it is an invitation to enjoy spring and the moments spent with loved ones. Enjoy your meal!

 Ingredients: Base: 300 g biscuits 200 g margarine or butter 200 g walnut kernels rosehip cream 200 g liquid cream 3 tablespoons of sour cream 5 tablespoons of rosehip paste a packet (10 g) of gelatin chestnut cream 200 g liquid cream 100 g cottage cheese 3 tablespoons of sour cream 5 tablespoons of chestnut puree a packet of gelatin rosehip jelly 5 tablespoons of diluted rosehip paste with a glass of water cake gel packets Decoration: 300 g chocolate-coated oat biscuits 100 g fresh cottage cheese

 Tags:  cake cookie recipe