Chestnut cake
Instructions
Passed to the chestnut puree sieve, collecting it in a bowl, then mix in the egg yolks, the inside of the stick of vanilla, cinnamon and a third of the icing sugar.
In a bowl beat the egg whites with the remaining icing sugar, adding it in twice, and blend the mixture to yolks; Add the sifted flour.
Put the dough in a buttered and floured baking tray and cook in the oven at 170 degrees for 45 minutes.
Let cool and stand covered overnight.
Prepare the topping: in a bowl, mix the chestnut puree with rum and the icing sugar.
In a bowl, whip the cream and add the gelatine, soaked, wrung out and dissolve in a little warm milk, then stir in the cream to fruit puree.
Cut the dough into 3 disks.
Spread half of cream with chestnuts on the first disc, cover with the second disk, and the latter formed a layer with the rest of the cream.
Lean over the last disc, pressing slightly, and spread the sides of sweet cream may be leaking.
Let rest in refrigerator for 30 minutes.
Heat apricot glaze, completely rivestitene, then cover the cake with chocolate icing.
Dip the base of marzipan chestnuts in a little liquid chocolate icing, let them join the chopped pistachios and use them to garnish the cake.
Finally, using a sharp knife, draw on the chocolate coating 16 slices.
Ingredients and dosing for 16 persons
- 210 g of chestnut puree
- 8 egg yolks
- 1 stick of vanilla
- 1 teaspoon of cinnamon
- 220 g of icing sugar
- 6 egg whites
- 90 g of flour
- 16 marzipan chestnuts
- To fill:
- 200 g of chestnut puree
- 1 cl of rum
- 100 g of icing sugar
- 25 cl of cream
- 3 sheets of isinglass
- 100 g of apricot glaze
- 400 g of chocolate frosting
- 2 tablespoons of finely chopped pistachios