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Chesnut cake
Description
Mix the butter and powdered sugar until creamy than loosely add the egg yolk and rum. On a silicone baking paper, bake a round sheet at 220 °C, for approximately 12 minutes using the metal ring found in the mould.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| chesnut paste | 100 | 180 | 240 | 150 | 180 |
| butter | 50 | 90 | 120 | 70 | 90 |
| icing sugar | 20 | 30 | 40 | 25 | 30 |
| yolk | 2 | 4 | 6 | 4 | 4 |
| rum | 60 | 100 | 130 | 80 | 100 |
| egg white | 1 | 2 | 3 | 2 | 2 |
| flour | 15 | 25 | 33 | 20 | 25 |
| cocoa powder 20-22% | 3 | 5 | 7 | 4 | 5 |
| wheat starch | 6 | 10 | 13 | 8 | 10 |
| granulated sugar | 102 | 170 | 220 | 135 | 170 |
| cooking oil | 6 | 10 | 13 | 8 | 10 |
| baking powder | 2 | 3 | 4 | 2.5 | 3 |
| egg yolk | 5 | 8 | 10 | 6 | 8 |
| white chocolate | 180 | 300 | 400 | 250 | 300 |
| gelatine | 6 | 10 | 15 | 8 | 10 |
| water | 50 | 90 | 120 | 70 | 90 |
| whipped cream 33% | 390 | 650 | 845 | 520 | 650 |
| chestnut | 60 | 100 | 130 | 80 | 100 |
| rum 40% | 6 | 10 | 13 | 8 | 10 |
| cherry juice | 300 | 500 | 650 | 400 | 500 |
| sour cherry | 120 | 200 | 260 | 160 | 200 |
| corn starch | 12 | 20 | 26 | 16 | 20 |
| lemon juice | 3 | 5 | 7 | 4 | 5 |
| lemon zest | 0.5 | 1 | 1.5 | 1 | 1 |
| clove | 3 | 5 | 7 | 4 | 5 |
| Chocolate pastilles | 8 | 12 | 16 | 25 | 40 |
| Amarena cherries | 35 | 60 | 80 | 50 | 60 |
| chestnut paste | 60 | 100 | 130 | 80 | 100 |
Recipe
Chesnut sponge cake
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| chesnut paste | g | 100 | 180 | 240 | 150 | 180 |
| butter | g | 50 | 90 | 120 | 70 | 90 |
| icing sugar | g | 20 | 30 | 40 | 25 | 30 |
| yolk | pc | 1 | 2 | 3 | 2 | 2 |
| rum | g | 60 | 100 | 130 | 80 | 100 |
Mix the butter and powdered sugar until creamy than loosely add the egg yolk and rum.
On a silicone baking paper, bake a round sheet at 220 °C, for approximately 12 minutes using the metal ring found in the mould.
Chocolate sponge cake plate
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| egg white | pc | 1 | 2 | 3 | 2 | 2 |
| yolk | pc | 1 | 2 | 3 | 2 | 2 |
| flour | g | 15 | 25 | 33 | 20 | 25 |
| cocoa powder 20-22% | g | 3 | 5 | 7 | 4 | 5 |
| wheat starch | g | 6 | 10 | 13 | 8 | 10 |
| granulated sugar | g | 12 | 20 | 25 | 15 | 20 |
| cooking oil | g | 6 | 10 | 13 | 8 | 10 |
| baking powder | g | 2 | 3 | 4 | 2.5 | 3 |
Beat the egg yolk until stiff, the egg white and sugar softer.
Loosely mix the white and yolk then add the pre-mixed dry ingredients.
Mix all ingredients loosely and finally drip the oil to the mixture.
Spread 1 round sheets on baking paper using the metal cake ring found in the box. Bake it at 230 °C for approximately 8-10 minutes.
Cream
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| granulated sugar | g | 30 | 50 | 65 | 40 | 50 |
| egg yolk | pcs | 5 | 8 | 10 | 6 | 8 |
| white chocolate | g | 180 | 300 | 400 | 250 | 300 |
| gelatine | g | 6 | 10 | 15 | 8 | 10 |
| water | g | 50 | 90 | 120 | 70 | 90 |
| whipped cream 33% | g | 300 | 500 | 650 | 400 | 500 |
| chestnut | g | 60 | 100 | 130 | 80 | 100 |
| rum 40% | g | 6 | 10 | 13 | 8 | 10 |
Whip the egg yolk until white, add the melted white chocolate, then drip the sugar syrup (strong line test: approx. 125 °C).
Add the hot gelatine and mix it loosely with the whipped cream.
The consistency of the cream is optimal when it is slightly soft, almost liquid. This way it easily takes the shape of the silicon mould.
Preparation
Use the silicone mould release spray, fill in half of the whipped cream.
Cover the silicone parts fully. Condense.
Then put on the chesnut sponge sheet, spread the remaining cream on top and cover it with the larger sponge sheet.
Chill in a freezer at -18 °C for 2 hours.
After defrosting, pull off the silicone mould and cut off the rings.
Fill the holes with the pre-cooked and cooled mousse.
Topping
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| cherry juice | g | 300 | 500 | 650 | 400 | 500 |
| sour cherry | g | 120 | 200 | 260 | 160 | 200 |
| corn starch | g | 12 | 20 | 26 | 16 | 20 |
| granulated sugar | g | 60 | 100 | 130 | 80 | 100 |
| lemon juice | pcs | 3 | 5 | 7 | 4 | 5 |
| lemon zest | db | 0.5 | 1 | 1.5 | 1 | 1 |
| clove | db | 3 | 5 | 7 | 4 | 5 |
Boil most of the cherry juice with the sugar, lemon zest, clove.
After filtering, for thickening use the remaining cherry juice pre-mixed with corn starch while stirring continuously.
Add the cherry and boil again.
Decoration
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| whipped cream 33% | g | 90 | 150 | 195 | 120 | 150 |
| Chocolate pastilles | pcs | 8 | 12 | 16 | 25 | 40 |
| Amarena cherries | g | 35 | 60 | 80 | 50 | 60 |
| chestnut paste | g | 60 | 100 | 130 | 80 | 100 |
Decorate with cream roses.
Cover the holes with chocolate pieces.
Grate chesnut paste on top and decorate it with amarena cherry.
If you like, sprinkle chocolate shavings on its side.
Need help?
Read & Watch
Check out our How-to page for a quick revision of the technology.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Need help?
Check out our How-to page for a quick review.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Buy our Moulds
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Zila I Love Cake Bundle Package €49,39 (excl. VAT: €49,39)
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Zila I Love Cake Mould €29,55 (excl. VAT: €29,55)
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Zila Cake Mould - 16-slice €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 40-triangle €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 12-slice €35,00 (excl. VAT: €35,00)
