Chesnut cake

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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.

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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.

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Chesnut cake