I should probably start eating chestnuts for those who have never worked with them before. You can buy ready-made puree, which is already sweetened or made from fresh chestnuts. Everything you need to know about chestnuts can be found here in my older article. This will be especially useful if you want to cast Chestnut soup .
The body was the same as the Borůvka-lemon summer cake . It's an easy, breathable base for a cake. Of course, the stuff comes out of what we like at home and there are light cream creams that are cognac-eaten. I leave the decoration of the cake for you. I only gave a chocolate coating and I could not help and cake the cake from everything we found in the garden. The garden is now blooming with all the colors and the dog wine was irresistible. Then I used other autumn flowers. The dry yarrows seemed beautiful to me, and then I also have some strawberries from my last visit to the farmers' markets.
Yes, yes, I know food / cakes should not be adorned with anything that is not edible. But I think that if it's just for us at home and for a photo for you, gastro shines are forgiven. Of course, after clearing the decoration I will remove it. Now, I wish you much to make the cake look good, to please, and to reap only with success and praise.
Chestnut cake with fluffy cream
8. October 2018
After visiting Breakfast with Nov, I received a lot of requests for the exact recipe for this cake, and although here on the blog (that's the embossed marzipan) and in my Kitchenette cookbook - Year in the kitchen , you can find a chestnut cake, this is again a little different. I feel like he's still doing it. It's light, fluffy, soft, chestnut, quite easy and just worth standing here. When you add a little more cognac or rum to the cream, it will be a wonderful cake for the adult series and I believe they will follow the ovation. Children take the alcohol off. Let's just give a little homemade rum to the smell.
Postup
First, steep 2 cabinets by following the procedure below. Prepare a cake form with a diameter of 24 cm. Unfold its bottom with baking paper and erase the sides with, for example, grease in the spray. Beat egg yolks with sugar, hot water into light fluffy foam. Add oil, cocoa, baking powder, flour and lightly mix.
Take out the snow of five whites and a pinch of salt so that it is "on tiptoe." (That is, it is stiff but not overcoatable, it is better mixed in the dough.) I have also written many times in other recipe that whipping whites is Ideal to slowly and gradually accelerate to create smaller bubbles that have a firmer diaphragm, ideal warm eggs, not directly from the refrigerator.
Finally, carefully mix, "wrap", snow into the yolk mixture and move into the mold. Place the mold in a cold unheated oven and bake at 160 ° C for the upper and lower heating for 60 minutes. Then switch off the oven and let the cabinet gradually cool down in order not to fall. (Leave the door open.)
When you have both cabbages baked and cold, prepare a cream. Wipe all the cream with the hardener into a solid whipped cream. Mix the chestnut puree with a fork and add it to the whipped cream. Carefully mix the puree with the vanilla and cognac.
Cut each corpse in half and create 4 cake floors. So evenly spread 1/4 of the fill between each floor. Use the last 1/4 to cake the cake from side to side. Now it's up to you to make a cake with chocolate sauce or shavings. (I used a smaller cup of Callebaut chocolate callets ) Or maybe with a caramel topping. Either, perhaps, the edible flowers.
