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Chestnut cream cake

Chestnut cream cake


  • Wheat:
  • 6 eggs
  • 6 tablespoons semolina
  • 110 gr nut
  • 2 sachets of vanilla sugar
  • 6 tablespoons sugar
  • 1 baking powder
  • Cream:
  • 150 ml Hu-la-la liquid cream
  • 250 gr chestnut puree

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chestnut cream cake:

For the top, beat the egg whites with the sugar and vanilla sugar. Add the ground walnuts and semolina and mix. You also add the yolks, that's the recipe! I saw them on the worktop after I put the tray in the oven :) It turned out good anyway;) Pour the composition into the tray, on baking paper and bake for 20 minutes.

Beat the whipped cream and then mix with the chestnut puree. I had Hungarian puree, in gold-like butter packaging. Very good and fragrant, I didn't add anything.

After the countertop cooled, I cut it in half in width and put the cream in the middle. It went very well in syrup, but of course I forgot :) Garnish with whipped cream and keep in the fridge. Not too much, as the pope quickly;)


We mix the flour with the baking soda, and the rest of the ingredients are put on the fire on a steam bath and mixed until homogenous. Remove from the heat, allow to cool slightly, add flour and knead until you get a dough that is easy to shape. Divide into 4 equal parts and bake on the back of the tray, which I previously greased with a little oil and sprinkled flour. Before putting it in the oven, gently prick the sheet with a fork from place to place, so as not to swell. Put in the preheated oven for about 15-20 minutes. When all the sheets are ready, we put them aside to cool, and until then we prepare the cream.


We put 400 ml of milk to boil, and in the remaining 200 ml of milk we dissolve the puddings with the sugar. When the milk starts to boil, add the puddings and, stirring constantly, boil until it thickens. Set aside to cool and in the meantime rub the soft butter foam with powdered sugar. Grate the chestnut puree (removed from the freezer beforehand) and add to the butter together with the rum. Gradually add the chilled pudding.

Divide the cream into 3 parts and fill the sheets. On top we will put the chocolate icing: melt the chocolate on a steam bath, heat the whipped cream and when the chocolate is melted, pour the whipped cream and mix until it is homogenous.
Good appetite!
The source of this recipe is the culinary blog Delicious Flavors.


A trick for the best chestnut cream:

-Cream is cold, from the fridge, so as not to cut the cream.

So if it's still the challenge of October at Mistery box, hosted by Alina, I immediately prepared this recipe. It's the first time I don't use all or almost all the proposed ingredients, but I hope Cerasela, the coordinator of this superb project, will forgive me. & # 128578

The recipe for chestnut cream with mascarpone was also tried by the readers of the blog Pofta Buna:


We mix the flour with the baking soda, and the rest of the ingredients are put on the fire on a steam bath and mixed until homogenous. Remove from the heat, allow to cool slightly, add flour and knead until you get a dough that is easy to shape. Divide into 4 equal parts and bake on the back of the tray, which I previously greased with a little oil and sprinkled flour. Before putting it in the oven, gently prick the sheet with a fork from place to place, so as not to swell. Put in the preheated oven for about 15-20 minutes. When all the sheets are ready, we put them aside to cool, and until then we prepare the cream.


We put 400 ml of milk to boil, and in the remaining 200 ml of milk we dissolve the puddings with the sugar. When the milk starts to boil, add the puddings and, stirring constantly, boil until it thickens. Set aside to cool and in the meantime rub the soft butter foam with powdered sugar. Grate the chestnut puree (removed from the freezer beforehand) and add to the butter together with the rum. Gradually add the chilled pudding.

Divide the cream into 3 parts and fill the sheets. On top we will put the chocolate icing: melt the chocolate on a steam bath, heat the whipped cream and when the chocolate is melted, pour the whipped cream and mix until it is homogenous.
Good appetite!
The source of this recipe is the culinary blog Delicious Flavors.


Chestnut and ness cream cake

I came across a chestnut cream at the store and tried to prepare something quick with it. I don't know if you've eaten so far, but it's delicious. You can try to make such a cream from ripe chestnuts at home and then prepare a puree from them. What I can say is that I have not added sugar to my cake with chestnut cream and ness because it is sweet enough due to this chestnut puree. It is a perfect dessert with coffee or when you feel like something sweet and want to prepare something fast.

What do you need?

300g flour
3 eggs
50g black cocoa
100ml sour cream for cooking
250ml milk
200g chestnut cream
5g ness (you can add more if you want a more intense taste of coffee)
100ml oil
1 sachet of vanilla sugar
1 sachet of baking powder

100g sour cream for cooking

How is it prepared?

1. In a bowl add flour, baking powder and ness and mix well with a whisk.

2. In another bowl add the eggs, oil and sugar and start mixing until you get a homogeneous mixture. Add sour cream and milk (200ml) and mix well.

3. Separately, in a bowl, dissolve the cocoa in 50 ml of milk and then incorporate it into the above mixture, gradually adding flour and then chestnut cream.

4. Wallpaper a tray (18 × 30cm) with baking paper and transfer the composite above. Bake for 30 minutes on medium heat or until it passes the toothpick test.

5. After the countertop has cooled completely, add the glaze. Add the icing ingredients in a saucepan and leave them on the steam bath until smooth. Decorate the cake with chocolate icing and keep it in the fridge.


Mascarpone cake and chestnut puree

Autumn being therefore the season of chestnuts, I kept seeing on the net circulating recipes in which chestnuts were the stars, the main ingredient in the recipe and especially in a dessert recipe. I researched to see how they can be used as an ingredient and when an offer of chestnut puree came my way, I stopped thinking and bought a jar. More out of curiosity to say, to see how it tastes as such and how it "would fit" in a dessert.

Until I decided what and how, that is, what kind of cake to use, and how to include it in the recipe, provided it was a simple but tasty one, I saw on Paula on the blog a cake recipe with a wet counter easy to make and which I found, reading the list of ingredients, to be tasty. So I stopped thinking and got to work, things being simple: wet cocoa top and a mascarpone mousse with chestnut puree.

That was my inspiration. The first of them. Because, let me tell you a secret. Since I only used two tablespoons of chestnut puree for this cake with mascarpone and chestnut puree, I obviously had left and I made a cheesecake with mascarpone and mousse from chestnut puree. You will see next week how I will publish the recipe as soon as I manage to write it.

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Tosca cake syrup

In a saucepan I boiled water with sugar and vanilla (I use pods). If you have extract or vanilla sugar, put them at the end, after the syrup has cooled (so that their aroma does not evaporate during boiling). Boil the syrup for 2-3 minutes and then leave to cool. It is good if it can stay in the fridge for a while.

I also told you how much I hate the essence of rum… is the one that uniformizes all cakes because it is used bezmetically in all. They all taste like communist confectionery. Instead I urge you to use a small glass (20 ml) of real rum (Stroh, Jamaica, Russeika, Havana) or orange liqueur (Grand Marnier, Cointreau), Kirschwasser (cherry brandy) or even a whiskey cream ( Bailey's). After the syrup has cooled completely, I added a glass of real rum (Stroh, Russeika, Havana, etc.).

Finally I strained the cold syrup and brushed all the squares on the counter. You may have some syrup left because they should not be drowned in it because it will disintegrate.