This chestnut cake is a delightful dessert that combines the earthy sweetness of chestnuts with creamy layers and a soft cake base. The recipe includes a chestnut puree topping, chestnut cream filling, candied chestnuts for decoration, and whipped cream frosting. Perfect for special occasions or simply indulging in a treat!
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Cook the chestnuts if not using pre-cooked ones. Let them cool. Alternatively, use ready-to-eat chestnuts for convenience.
Blend all the ingredients together. If the mixture is too dry, add a little water or milk.
Cook the mixture slowly, stirring constantly, until it becomes slightly dry.
Chill the puree in the refrigerator.
For piping, use a plastic bag with a small hole cut in one corner or a multi-hole piping tip for a prettier effect.
Whip the sugar, whipping cream, and cooled chestnut puree together until light and fluffy.
Store in the refrigerator until ready to use.
Slowly cook the chestnuts with the tea bag and sugar until the chestnuts change color.
Let them cool. Save the syrup for later use.
Whip the cream and powdered sugar together until stiff peaks form.
Spread this whipped cream over the cake before piping the chestnut puree on top.
Preheat the oven to 160°C (320°F).
Heat the oil slightly, then mix it with the flour using a whisk.
Gradually add the egg yolks, mixing well after each addition. Finally, mix in the milk.
Begin whipping the egg whites. When bubbles start to form, add the lemon juice.
Whip until the mixture becomes smooth, then add one-third of the sugar.
Continue whipping at medium speed until soft peaks form, then add the remaining sugar in two additions.
Whip until stiff peaks form.
Add the cornstarch and mix on low speed for 1 minute.
Bake at 150°C (302°F) for 45 minutes.
Slice the cake into layers as desired.
Layer with chestnut cream and whipped cream.
Decorate with the chestnut puree and candied chestnuts.
For a prettier effect, use a multi-hole piping tip for the chestnut puree topping.
If the chestnut puree is too dry, add a little water or milk to adjust the consistency.
Save the syrup from candied chestnuts for other desserts or drinks.
Can I use pre-cooked chestnuts for the puree?
Yes, pre-cooked chestnuts can be used for convenience.
What can I use if I don't have a piping bag?
You can use a plastic bag with a small hole cut in one corner as a makeshift piping bag.
How do I know when the whipped cream is ready?
The whipped cream is ready when stiff peaks form and it holds its shape.
Can I substitute the black tea in candied chestnuts?
Yes, you can use other types of tea or skip it entirely for a simpler flavor.
What is the best way to slice the cake layers?
Use a serrated knife and slice carefully to ensure even layers.
