Chestnut puree cake with a crust of nuts, almonds, and caramel
The chestnut puree cake has a tender and slightly moist texture, while the crust of nuts and almonds adds contrast. In the original recipe, caramel is used in small amounts, mainly for flavor and to fix the crust, but you can prepare more if you want the top layer to be more visible. The chestnut puree is already sweetened in many commercial varieties, so the final taste also depends on the product used. It is important that the butter is soft, and the dough remains creamy, not too firm. QUICK INFO Preparation time: not specified in the original recipe Baking time: 50 minutes Total time: at least 50 minutes, excluding cooling time Servings: the number depends on the desired slice Difficulty: medium Type of recipe: cake with chestnut puree, nuts, almonds, and caramel INGREDIENTS For the cake 1 package of chestnut puree, 250 g 100 g soft butter, at room temperature 1 tablespoon vanilla extract 4 eggs 300 g flour 100 ml buttermilk 1 packet baking powder 2 tablespoons carob powder 3 tablespoons powdered sweetener For the crust 1 handful of walnuts 1 handful of almonds The walnuts and almonds are chopped or coarsely ground. There is no need to turn them into powder; larger pieces feel better in the crust. For the caramel 3 tablespoons raw sugar 2 tablespoons butter PREPARATION METHOD 1. Take the butter out in advance so that it is soft and easy to mix. Place it in a bowl along with the powdered sweetener and mix until the mixture becomes homogeneous. 2. Add the eggs one by one. With each egg, add a tablespoon of chestnut puree, then mix until the ingredients are incorporated. Continue until you have used all four eggs and the entire amount of puree. 3. Add the vanilla extract and mix briefly. 4. In another bowl, combine the flour, carob powder, and baking powder. Gradually add the dry ingredients to the mixture with butter, eggs, and chestnuts. 5. While mixing, alternately add a tablespoon of flour and a tablespoon of buttermilk. Continue until you finish both ingredients. This way, the dough will homogenize more easily. 6. Check the consistency. The dough should be creamy and hold onto the whisk, but not be firm. If it seems too thick, add another one or two tablespoons of buttermilk. The amount of buttermilk in the ingredient list is 100 ml, and the supplement is added only if necessary. 7. Place the mixture in a loaf pan. In the original recipe, a silicone mold was used. 8. Sprinkle the chopped or coarsely ground walnuts and almonds on top. Gently press the crust with your hands so that it sticks to the dough and does not just remain on the surface. 9. Place the mold in the preheated oven at 180 degrees Celsius. Bake the cake for 30 minutes. 10. After the first 30 minutes, reduce the temperature to 160 degrees Celsius and let the cake bake for another 20 minutes. 11. Turn off the oven and let the cake cool inside with the door slightly open. This step is part of the original method and should be taken into account when planning the time. 12. For the caramel, put the sugar in a small saucepan and let it caramelize. Add the butter and stir until the butter melts and the mixture becomes homogeneous. 13. Pour the caramel immediately over the cake. It hardens as it cools, so do not let it sit in the saucepan after it is ready. 14. Let the cake cool, then slice and serve. WHY I MAKE THE RECIPE OFTEN I love the combination of the chestnut puree base and the crunchy crust of nuts and almonds. The cake is not complicated, and the most important part is to monitor the consistency of the dough before putting it in the mold. The caramel can remain in a small amount, as in the original recipe, or you can prepare more for a more pronounced layer on top. In the original version, a little caramel was used, both for flavor and to keep the nuts and almonds well attached to the cake. TIPS The butter should be soft, at room temperature, not melted. If it is melted, the mixture will not have the same consistency. Add the eggs gradually and mix after each. The same applies to the chestnut puree. The final dough should be creamy and hold onto the whisk. If it is too thick, add one or two tablespoons of buttermilk, without suddenly altering the consistency. The walnuts and almonds should be coarsely chopped. If they are finely ground, the crust will not have the same texture. Gently press the mixture of nuts and almonds onto the dough before baking. There is no need to bury it in the mixture. The caramel should be poured immediately after it is ready. As it cools, it becomes harder to spread. SUBSTITUTIONS Buttermilk can be supplemented with one or two tablespoons only if the dough is too thick. The recipe does not indicate other substitutions for the main ingredients. The chestnut puree should not be replaced with a cream or another puree if you want to maintain the taste and texture of this cake. If you use a sweeter or less sweet chestnut puree than the one in the original recipe, the final taste will be different. However, the amount of sweetener in the recipe remains as indicated: 3 tablespoons. VARIATIONS You can keep the crust only from walnuts or only from almonds, but the version with both offers a more varied texture. For a more discreet caramel flavor, use the quantities mentioned in the recipe. If you want the top layer to be thicker, prepare more caramel than the minimum amount used in the original version. The recipe specifically mentions that a larger amount is recommended, as only a few tablespoons were used to fix the crust and for a little flavor. SERVING IDEAS Serve the cake after it has completely cooled and the caramel has hardened. It can be sliced simply, into suitable pieces for dessert or snacking. The crust should remain on top, so it is easier to cut after cooling, when the caramel is no longer soft. FREQUENTLY ASKED QUESTIONS Can the cake be baked only at 180 degrees? The original method involves 30 minutes at 180 degrees, then another 20 minutes at 160 degrees. Reducing the temperature after the first stage is part of the total baking time and should be followed. How do I know if the dough has the right consistency? The mixture should be creamy and hold onto the whisk, but not be firm. If it is too thick, add one or two tablespoons of buttermilk. Can I put the caramel before baking? No. The caramel is prepared separately and poured immediately over the baked cake. The walnuts and almonds are added to the dough before baking, and the caramel is added afterward. Why is the cake left in the oven with the door slightly open? In the original recipe, the cake cools in the oven with the door slightly open. It is the last step after baking at 180 and 160 degrees and must be done before adding the caramel. How much caramel should I use? The amount listed in the recipe is 3 tablespoons of raw sugar and 2 tablespoons of butter. This produces a small amount, sufficient for flavor and to fix the crust. If you want more caramel on top, you can prepare a larger amount, as recommended in the recipe note. NUTRITIONAL VALUES The values are estimates and depend on the brand of chestnut puree, the type of sweetener, and the actual amount of nuts and almonds used. For the entire cake, the estimate is about 3,500-3,700 kcal, 65-75 g protein, 370-400 g carbohydrates, and 165-180 g fat. If the cake is divided into 10 slices, one slice has approximately 350-370 kcal, 7 g protein, 37-40 g carbohydrates, and 16-18 g fat. These values include the base, crust, and caramel and should be viewed as indicative, not as an exact calculation. STORAGE AND REHEATING Keep the cake covered at room temperature if you consume it in a short time. For longer storage, keep it in the refrigerator in a closed container so that the base and crust do not dry out. Before serving, let the slices reach room temperature. Reheating is not necessary, and warming can soften the caramel and the crust of nuts and almonds.
Ingredients
- 1 package of chestnut puree
- 250 g 100 g soft butter 1 tablespoon vanilla extract 4 eggs 300 g flour 100 ml buttermilk 1 teaspoon baking powder 2 tablespoons carob powder 3 tablespoons powdered sweetener
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
