Chestnut puree cake with cherry jelly
Chestnut puree and sour cherry jelly cake
This chestnut puree and sour cherry jelly cake is a true explosion of flavors and textures, perfect for impressing at any special occasion. Whether you serve it at a festive table or bring it to a gathering with friends, it is sure to become the star of the evening. Let's embark together on this culinary journey!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 12
The history of the chestnut puree cake is filled with traditions and moments of celebration. Chestnuts have been appreciated for centuries for their sweet flavor and creamy texture, and the combination with sour cherries adds a tangy note that perfectly complements the sweetness. This cake is not just a dessert but an unforgettable culinary experience.
Necessary ingredients:
For the base:
- 6 eggs
- 4 tablespoons water
- 6 tablespoons sugar (if you like very sweet cakes, you can add 9-10 tablespoons of sugar)
- 4 tablespoons flour
- 5 tablespoons ground walnuts
- 1 packet baking powder
- a pinch of salt
For the chestnut cream:
- 200 g chestnut puree (you can use frozen puree)
- 150 ml liquid cream
- 150 g pitted sour cherries
For the jelly:
- 400 g pitted sour cherries
- 4 tablespoons sugar
- 10 g gelatin
Step by step for a perfect result:
1. Preparing the base: Start by preparing the baking tray, using a 25x30 cm tray lined with baking paper. This will make it easier to remove the cake after baking.
2. Separating the eggs: In a tall bowl, separate the egg whites from the yolks. The egg whites will be beaten until frothy, while the yolks will be mixed with water.
3. Beating the yolks: In the bowl with the yolks, add the 4 tablespoons of water and lightly beat with a fork until homogeneous.
4. Preparing the egg whites: In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue beating until you achieve a glossy meringue.
5. Combining the ingredients: Add the beaten yolks to the egg whites, then add the flour mixed with ground walnuts and baking powder. Gently fold with a spatula, being careful not to lose the air in the mixture.
6. Baking the base: Pour the mixture into the prepared tray and place it in the preheated oven at 180 degrees Celsius. Bake for 25 minutes or until a toothpick test comes out clean. It is important not to open the oven door in the first 15 minutes of baking to prevent the cake from collapsing.
7. Preparing the cream: While the base is baking, prepare the chestnut cream. In a bowl, beat the chestnut puree with the liquid cream and sour cherries until you obtain a firm and homogeneous cream. Due to the sweetness of the chestnut puree and cream, there is no need to add sugar.
8. Preparing the jelly: Use the same tray in which you baked the base, covering it with plastic wrap. Place the pitted sour cherries in a pot with the sugar and heat over low heat. Let them cook gently until they release their juice, but do not boil them. In a small bowl, dissolve the gelatin in cold water, then add it to the warm sour cherries (it is essential that they are not hot to avoid destroying the gelatin).
9. Assembling the cake: Once the base has cooled completely, remove it from the tray and peel off the baking paper. Place the base on a serving platter, spread the chestnut cream evenly on top, then pour the sour cherry jelly. Use the plastic wrap to secure it and refrigerate the cake for a few hours, or ideally overnight, to set.
10. Serving: When you are ready to serve the cake, cut it into squares and admire the layers of textures and colors. You can serve it plain or with a dollop of cream on top for an extra treat.
Practical tips:
- Use fresh or frozen sour cherries for the jelly, but make sure they are well pitted.
- If you want to add a hint of flavor, you can incorporate a few drops of vanilla essence into the chestnut cream.
- The cake keeps well in the refrigerator for a few days, but it is recommended to consume it within the first 2-3 days to enjoy its freshness.
Nutritional benefits:
- Chestnut puree is an excellent source of complex carbohydrates, rich in fiber and B vitamins.
- Sour cherries are known for their antioxidant properties, having a high content of vitamin C and potassium.
Frequently asked questions:
1. Can I use other types of fruit for the jelly?
Yes, you can experiment with other fruits, such as strawberries or raspberries, for a different variation.
2. How can I make the jelly thicker?
If you want a thicker jelly, you can add more gelatin or use cornstarch to thicken it.
3. What drinks pair well with this cake?
A sweet wine or fruit tea will perfectly complement the flavors of the cake, bringing a balance between sweet and tart.
This chestnut puree and sour cherry jelly cake is not just a dessert, but a true culinary masterpiece. I encourage you to try it and share the joy of cooking with your loved ones!
Ingredients: Base: -6 eggs -4 tablespoons water -6 tablespoons sugar -4 tablespoons flour -5 tablespoons ground walnuts -1 packet baking powder -a pinch of salt Cream: -200 g chestnut puree -150 ml liquid cream -150 g pitted cherries Jelly: -400 g pitted cherries -4 tablespoons sugar -10 g gelatin
