Chestnut cream slices

Delicious chestnut cream slices are a perfect choice for sweet indulgence moments, bringing a touch of nostalgia and comfort in every bite. This recipe, which combines a light and creamy base with a deep chestnut flavor, is perfect for all occasions, whether it’s a party, a festive meal, or simply a Sunday afternoon. Let’s get started!

Preparation time
- Total time: 1 hour 15 minutes
- Preparation time: 30 minutes
- Baking time: 15-20 minutes
- Number of servings: 12

Ingredients

For the sheets
- 250 g sugar
- 80 g butter or margarine
- 2 eggs
- 5 tablespoons milk
- 3 tablespoons honey
- 1 tablespoon cocoa
- 600 g flour
- 1 teaspoon baking soda

For the cream
- 600 ml milk
- 2 vanilla pudding mixes
- 2 tablespoons sugar
- 150 g butter or margarine (soft)
- 150 g powdered sugar
- 250 g chestnut puree (thawed)
- 1 vial rum essence

For the glaze
- 150 g chocolate
- 50 ml cream

Preparation

Step 1: Preparing the sheets
1. Mixing the dry ingredients: In a large bowl, sift the flour and baking soda. This step helps avoid lumps and ensures a smooth texture for the sheets.
2. Combining the wet ingredients: In a saucepan, add the sugar, butter (or margarine), eggs, milk, honey, and cocoa. Place over low heat, stirring continuously in a double boiler until everything becomes homogeneous. It is essential not to let the mixture boil, just to melt the ingredients.
3. Forming the dough: Once the mixture is homogeneous, remove it from heat and let it cool slightly. Then, add the flour and baking soda mixture and knead until you obtain an elastic and easy-to-shape dough. If the dough is too sticky, add a little more flour.
4. Dividing and baking: Divide the dough into four equal portions. Consider the size of the baking tray used, as the sheets will be baked on its back. Grease the tray with oil and sprinkle with flour. Roll out each portion of dough on the prepared tray, making sure to prick them with a fork from place to place to prevent puffing during baking. Bake in a preheated oven at 180°C for 15-20 minutes or until the sheets turn golden.

Step 2: Preparing the cream
1. Boil the milk: In a saucepan, bring 400 ml of milk to a boil.
2. Prepare the pudding: In another bowl, dissolve the 2 pudding mixes with 2 tablespoons of sugar in the remaining 200 ml of milk. When the milk in the saucepan starts to boil, add the pudding mixture and stir continuously. Cook until the mixture thickens, then let it cool.
3. Chestnut cream: In another bowl, beat the soft butter with the powdered sugar until it becomes fluffy. Then, add the chestnut puree and rum essence. Gradually incorporate the cooled pudding, mixing gently.

Step 3: Assembling the cake
1. Filling the sheets: Divide the cream into three equal parts. Place the first sheet on a platter and spread one part of the cream evenly. Repeat the process with the other sheets, finishing with the last sheet on top.
2. Preparing the glaze: In a bowl, melt the chocolate in a double boiler. When completely melted, add the warm cream and stir until the glaze becomes homogeneous and shiny.
3. Finalizing the cake: Pour the chocolate glaze over the cake, ensuring it spreads evenly. Let the cake cool at room temperature, then refrigerate for a few hours, ideally overnight.

My tip
For an extra flavor, you can add some chopped nuts to the chestnut cream or replace the rum essence with vanilla essence. These variations can add a personal touch to the cake.

Serving
Serve the chestnut cream slices with chocolate glaze alongside a cup of fresh coffee or aromatic tea. This dessert pairs perfectly with a warm drink, enhancing the rich flavors of chestnuts and chocolate.

Nutritional benefits
The chestnut cream cake is a good source of energy, providing essential nutrients from milk and chestnuts. Chestnuts are rich in B vitamins, which contribute to the health of the nervous system and skin, and are also an excellent source of minerals like potassium, which helps regulate blood pressure.

Frequently asked questions
- Can I use whole wheat flour for the sheets?
Yes, but the texture will be different, and the sheets will be denser. I recommend combining it with white flour for a lighter result.
- What do I do if I don’t have chestnut puree?
You can use hazelnut puree or simply omit this ingredient for a simple vanilla cream, which will be just as delicious.
- How long does the cake last?
The cake keeps well in the refrigerator for up to 4-5 days, but it is best in the first 2 days after preparation.

These chestnut cream slices are not just a dessert but a tasting experience that will bring smiles to the faces of your loved ones. So, don’t hesitate! Get to work and enjoy every moment of the cooking process! Enjoy your meal!

 Ingredients: Ingredients for the sheets: 250 g sugar, 80 g butter/margarine, 2 eggs, 5 tablespoons milk, 3 tablespoons honey, 1 tablespoon cocoa, 600 g flour, 1 teaspoon baking soda. Ingredients for the cream: 600 ml milk, 2 vanilla puddings, 2 tablespoons sugar, 150 g butter/margarine, 150 g powdered sugar, 250 g chestnut puree, 1 vial of rum essence. Ingredients for the glaze: 150 g chocolate, 50 ml whipped cream.

 Tags:  chestnut cream cake