Tuesday, January 20, 2015

Chestnut Cake

Hi Dears! 
I brought You one of my favorite cake, the one with chestnut purée and whipped cream. The sponge is a brown cocoa sponge cake, which is cut to 3 layers, and filled with this chestnut cream. 
The taste is amazing, the preparation is easy, so I can only recommend this recipe. :)
I was playing with the decoration, I hope I didn't overdo it. :D
 I decorated it with chestnut hearts, which have a circle of chocolate on them, and I draw chocolate pastilles on it, with a twist of the other cake, the Eszterházy's style
Let's see the preparation...

for the sponge cake:

  • 5 eggs
  • 150 g = 3/5 cup of flour
  • 150 g = 3/5 cup of sugar
  • 1 tbsp of baking powder
  • 25 g = 2 tbsp of cocoa powder
  • 1 tbsp of vanilla sugar
for the cream:
  • 250 ml = 1 cup of whipped cream
  • 250 g = 1 cup of chestnut purée
  • 3 tbsp of powdered sugar (if the whipped cream was sweetened, if not you can add 6 tbsp of powdered sugar)

  • (3 dl of milk = 1 + 2/5 cup of milk
  • Vanilla instant pudding powder) --> You can skip these two, if you add 2 tbsp of melted gelatine to the whipped cream while you stir it
  • dark chocolate for decoration

1. Separate the eggs. Whisk the egg whites with the vanilla sugar.
2. Mix the egg yolks with the rest of the sugar, then gently work it together with the egg foam. Then sift the flour, the cocoa powder with the baking powder to the mixture while you stir it continuously. 
3. Preheat the oven to 180 degree C.
4. Pour the mixture to a circle shaped baking mold, which was greased before, or you can place in a baking sheet to the mold.

5. Bake it for about 35-40 minutes. 
6. Once it's ready, place it to a cooling rack.

7. Grate the 3/4 of the chestnut purée, and whisk the whipped cream until hard with the powdered sugar. (If you are using gelatine, instead of instant vanilla pudding, heat up 2 tbsp of it in the micro with 1 tbsp of water, and gently stir it to the whipped cream.) 

8. I made instant vanilla pudding with milk, I only had to mix the milk with this powder. Work together this pudding with the chestnut purée, then gently add the whipped cream to it, and work them together. 

9. Cut the sponge to 3 layers.
10. Fill them with the cream, in a way, that you cover the top and the sides with the cream as well.

12. Make little balls from the rest of the chestnut purée. Then shape these to nice hearts.

13. Place them on the sides of the cake.

14. Melt some dark chocolate, and place the chocolate into a decorating bag. I drew circles in the middle, and with a rod I drew slices on the top of the cake upwards, then I halved them downwards with the stick, that created this Eszterházy cake style in the middle.

15. Then I drew some chocolate pastilles with the melted chocolate on the sides, little hearts next to the chestnut hearts, and made some circles on the hearts. 
16. Finally one flower in the middle.

I hope you like it! :) The birthday lady did fortunately! :D 
xoxo: Hajni

No comments :

Post a Comment