7.6.10

chestnut cake

This is my favourite cake :)

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I love chestnuts and chestnut puree. In my country, we often eat dessert made from a mixture of chestnut puree, cream, rum and sugar, made into a sort of a mousse and served with whipped cream, and it is wonderfully tasty and refreshing.
This cake is a variation on that theme, only more substantial, it can be made as a birthday cake or just in a square tin, cut in squares.





I ate this at my grandma's friend's house as a child, and she always made it with a chocolate glaze on top. I experimented with many versions of chocolate glaze and I must admit, the results have always been less than ideal (as you can see in the picture).
No matter how thin, cool etc the glaze is, it simply has a habit of penetrating the fresh whipped cream, and it really isn't a necessary addition to the taste of this cake, in fact, even though these pictures are of a cake that had some semblance of chocolate glaze, I now always make the cake without it, so it is simply white on top. If you want chocolate finish, just grate some dark chocolate on top of the cream, it works just as well.

Ingredients

Sponge:
4 egg yolks + 1 whole egg
140g icing sugar
125g chestnut puree
1 1/2 tablespoon of plain flour
1 tsp baking powder
50g dark chocolate

Cream:
180g icing sugar
120g unsalted butter
320g chestnut puree
50g dark chocolate
3 tbsp dark rum

500 ml whipping cream

Preparation

Mix egg yolks, egg and sugar well. Add 50g of grated or melted chocolate, flour and baking powder. Mix well. Add chestnut puree and keep mixing until you get a smooth batter.
Mix egg whites separately, until fluffy and can form peaks.
Fold the egg whites into the batter.
Pour into lightly oiled and dusted with flour baking dish, either round or square, and bake on 150 degrees for about 30 minutes.

To make the cream, mix the softened butter with sugar until creamy. To it, add chestnut puree, melted chocolate and rum. Mix until you get nice, homogenous cream.

When the sponge is baked and cool, spread the chestnut cream on top evenly.

Whip the cream and carefully spread on top of the cake.
You may wish to grate some chocolate on top as well.

Leave in the fridge for about 2 hours or overnight, cut into squares or slices and serve.

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Bon apetit!

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