Chestnut slices
I made this cake with chestnut puree and whipped cream even when it wasn't chestnut season. It's one of those recipes I prepare when I want something substantial but not overly sweet. The layers with chestnut puree come out slightly moist and pair well with the buttercream and generous layer of whipped cream. I've noticed every time that the chocolate glaze brings a finish that ties everything together, especially after the cake has been in the fridge for a while. Quick info Total time: About 2 hours (includes cooling the layers and assembling) Preparation time: 40 minutes Baking time: 25-30 minutes Servings: 12-16, depending on how large you cut the slices Difficulty: Medium Recipe type: Homemade cake, autumn dessert or for special occasions Ingredients For the layers: 5 eggs 130 g sugar 130 g chestnut puree 35 g flour 5 g baking powder 1 tablespoon cocoa For the chestnut cream: 150 g soft butter 400 g chestnut puree 150 g powdered sugar 1 tablespoon rum For the whipped cream: 400 ml liquid cream (unsweetened) For the glaze: 1 packet chocolate glaze Dr. Oetker Preparation method 1. Start with the layers. Preheat the oven to 180°C. Prepare a 30x22 cm baking tray: grease it with a little butter or oil and line the bottom with baking paper. 2. Separate the egg whites from the yolks. Beat the egg whites with a mixer until they start to stiffen. Gradually add the sugar, continuing to mix until you have a firm and shiny meringue. 3. Incorporate the yolks, one at a time, mixing on low speed after each addition. 4. Mix the flour with the baking powder and cocoa. Add this mixture over the egg composition and gently fold in, still on low speed. Add the chestnut puree and fold in without overmixing. 5. Pour the resulting batter into two equal pans (or bake half of the mixture at a time if you don't have two identical trays). Level it out. 6. Bake each layer for 12-15 minutes. The layers should be baked but not dry. Let them cool completely before removing them from the tray. 7. For the cream, beat the soft butter with the powdered sugar at high speed until fluffy and light in color. Add the rum. Add the chestnut puree and mix until everything is homogeneous. 8. Separately, whip the cold cream until it becomes stiff. 9. Assembly: Place the first layer on a serving plate. Spread half of the whipped cream over the layer, then all of the chestnut cream, and on top the remaining whipped cream. Place the second layer on top and press down gently. 10. Prepare the chocolate glaze according to the instructions on the package and spread it over the cake. Let the cake chill in the fridge for at least an hour before slicing. Why I make this recipe often I make it because the ingredients are easy to find, and the cake is filling, cuts well, and keeps for a few days in the fridge without losing its texture. It is suitable for both family meals and when I want to prepare something for guests. Tips and variations Tips Use unsweetened chestnut puree if you want to control the final sweetness. Let the butter for the cream come to room temperature so it whips easily and doesn't have lumps. If using vegetable cream, adjust the sugar, as some versions are already sweetened. Substitutions If you can't find ready-made chestnut puree, you can use boiled chestnuts, blended well, with a little sugar. Instead of packet glaze, melted chocolate with a little milk or liquid cream works as well. Variations You can add a little grated orange zest to the cream for a different accent. The whipped cream can be mixed with a little vanilla if you like the flavor. The layers can be soaked with a little milk or syrup if you want them to be moister. Serving ideas Cut into rectangular slices, it's suitable for festive platters or for packing. It can be decorated with chocolate flakes, chopped nuts, or even some candied chestnuts. Frequently asked questions 1. Can I use sweetened chestnut puree? Yes, but it's best to reduce the sugar in the cream a bit, otherwise the result may be too sweet. 2. Can I make the cake a day in advance? Yes, it actually firms up and slices better after sitting in the fridge overnight. 3. Can I use only vegetable cream instead of natural cream? Yes, but the taste and texture will be slightly different. Adjust the sugar to taste, as vegetable versions may already be sweet. 4. What do I do if I don't have a 30x22 cm tray? The layers can be baked in a tray close in size, but don't reduce the size too much, or they will be too high and difficult to handle. 5. Can it be frozen? I do not recommend freezing the assembled cake. The plain layers can be frozen, but the cream and whipped cream change texture when thawed. Nutritional values Estimate for one slice (from 14): Approximately 320 kcal Fat: 19 g Carbohydrates: 35 g Protein: 5 g The values are approximate and depend a lot on how much sugar the chestnut puree contains and what type of cream you use. Storage and reheating The cake keeps in the fridge, covered, for up to 4 days. I do not recommend reheating; it is served cold or at room temperature. The plain layers can be kept separately, wrapped, in the freezer for up to a month. The assembled cake does not freeze well due to the cream and whipped cream.
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