Chestnut cake

Chestnut Cake with Rum – a recipe that brings together memories and delicious flavors

I have always believed that food is more than just a simple mix of ingredients; it is a way to celebrate the special moments in our lives. That is why today I want to share with you the recipe for a chestnut cake with rum, which I prepared with great love to celebrate my mother's name day. This little cake is simple yet full of sophisticated flavors, thanks to the chestnuts, which are a key ingredient, and the rum that adds a touch of elegance.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8

Necessary ingredients:

For the base:
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of flour
- 1 tablespoon of cocoa
- 60 g of butter or margarine
- 1 teaspoon of baking powder
- A pinch of salt

For the cream:
- 300 ml of milk
- 1 packet of vanilla pudding
- 1 tablespoon of sugar
- 100 g of butter or margarine
- 100 g of powdered sugar
- 250 g of chestnut puree (thawed)
- 1 vial of rum essence

For decoration:
- 300 ml of whipped cream
- 1 packet of whipped cream stabilizer
- 2 tablespoons of powdered sugar
- 2 tablespoons of sweet cream

A bit of history:
The chestnut cake gained popularity due to its versatility. Chestnuts, considered a symbol of autumn, are rich in nutrients and have been used for centuries in various sweet or savory dishes. Combined with rum, this cake becomes a true delicacy, perfect for enjoying with loved ones.

Useful tips:
- Make sure all ingredients are at room temperature before starting the preparation. This will help with better homogenization of the mixture.
- You can use fresh or canned chestnut puree, but avoid chestnuts with added sugar to prevent the cake from becoming overly sweet.
- If you want an even richer cake, you can add some ground nuts or hazelnuts to the cream.

Step by step for a perfect chestnut cake:

1. Preparing the base:
- Start by preheating the oven to 180 degrees Celsius. Prepare a cake pan (28 cm) lined with baking paper.
- Separate the egg whites from the yolks. In a bowl, add a pinch of salt over the egg whites and start beating them with a mixer until they become a stiff, shiny foam.
- In another bowl, mix the yolks with sugar until they become lighter in color and fluffy. Then, gradually add the melted butter, mixing continuously.
- Sift the flour, cocoa, and baking powder together and incorporate them into the yolk mixture. Mix gently but well, so there are no lumps.
- Gradually add the beaten egg whites, mixing with a spatula or wooden spoon to maintain the air in the mixture.
- Pour the mixture into the cake pan and level the surface with a spatula.

2. Baking the base:
- Place the base in the oven and bake for 15-20 minutes until it is firm to the touch and a toothpick inserted in the middle comes out clean.
- Once baked, remove the base from the oven and let it cool completely in its pan.

3. Preparing the cream:
- In a saucepan, bring 200 ml of milk to a boil. In a separate bowl, dissolve the vanilla pudding with the remaining 100 ml of milk and add a tablespoon of sugar.
- When the milk starts to boil, pour in the pudding mixture and stir continuously, cooking until it thickens. Turn off the heat and let it cool.
- In another bowl, beat the soft butter with the powdered sugar until it becomes a fluffy foam. Add the chestnut puree and rum essence, mixing well.
- Gradually incorporate the cooled pudding, stirring gently to achieve a smooth and airy cream.

4. Assembling the cake:
- Once the base has cooled completely, remove it from the pan and place it on a serving platter.
- Spread the chestnut cream evenly over the cooled base, using a spatula to create a smooth surface.
- Whip the cream with the stabilizer and powdered sugar until it becomes firm. Spread the whipped cream over the chestnut cream, creating an elegant look.
- You can decorate the cake with grated chocolate, pieces of chestnuts, or fresh fruits, according to your preference.

5. Serving:
- Let the cake chill in the refrigerator for a few hours for the cream to set. It is best served cold, alongside a cup of coffee or a fragrant tea.
- This chestnut cake pairs perfectly with a sweet wine or a warm drink, such as apple cider, to complement the flavors.

Frequently asked questions:
- Can I use canned chestnuts? Yes, it is an excellent option, but make sure they do not have added sugar.
- How can I make the cake less sweet? You can reduce the amount of sugar in the creams and whipped cream, adapting to your taste.
- Can this cake be frozen? Yes, the cake can be frozen, but it is recommended to assemble and decorate it after thawing to preserve its texture.

Nutritional benefits:
The chestnut cake is a delicious yet nutritious choice. Chestnuts are rich in carbohydrates, vitamins B and C, as well as essential minerals like potassium and magnesium. Additionally, butter and whipped cream provide a source of healthy fats, contributing to a balanced diet.

I hope this recipe brings smiles and joy to your home, just as it has in mine. Enjoy your meal!