Coconut cake with chestnut cream

Coconut and Chestnut Cream Cake: A Marvel on the Table

Preparation Time: 20 minutes
Baking Time: 40 minutes
Total Time: 1 hour
Number of Servings: 12

Discover a delicacy that combines the exotic aroma of coconut with the subtle sweetness of chestnuts! This coconut and chestnut cream cake is perfect for any occasion, from a gathering with friends to a special celebration. Let it entice you step by step into the rich universe of ingredients and cooking techniques to achieve a perfect result!

Ingredients

*For the Base:*
- 4 fresh eggs
- 2 tablespoons cold water
- A pinch of salt
- 4 tablespoons sugar
- 2 tablespoons oil (preferably sunflower or canola)
- 4 tablespoons grated coconut (choose high-quality coconut for an intense flavor)
- 4 tablespoons flour
- 1 teaspoon baking powder

*For the Syrup:*
- 200 ml water
- 2 tablespoons sugar
- Rum essence (a choice that adds a delightful aroma)

*For the Cream:*
- 150 g chestnut puree (you can use boiled chestnuts or canned puree)
- 200 ml liquid cream (for an airy result, ensure it is very cold)
- 50 g grated coconut (for decoration and added texture)

The History of Coconut and Chestnut Cream Cake

The coconut and chestnut cream cake has its roots in a tradition of combining simple ingredients to create refined desserts. Coconut, known for its exotic flavor, has often been used in desserts to bring a touch of tropical warmth, while chestnut cream offers a rich, natural sweetness and creamy texture. This cake is a perfect way to bring these flavors together in an unforgettable experience.

Step by Step: How to Prepare Coconut and Chestnut Cream Cake

Step 1: Preparing the Base

1. Preheat the oven to 180°C (moderate heat) and prepare a 20x30 cm baking tray with parchment paper.
2. In a large bowl, beat the egg whites with the water and a pinch of salt until a consistent foam forms. This will give the cake a light texture.
3. Gradually add the sugar and continue mixing until the mixture becomes shiny and forms stiff peaks, resembling meringue.
4. In another bowl, beat the egg yolks with the oil until homogeneous.
5. Gently fold the yolk mixture into the egg white meringue using a spatula to preserve the air in the mixture.
6. Start adding the grated coconut and mix gently. This ingredient will add a delicate flavor and silky texture.
7. Sift the flour with the baking powder and gradually incorporate it into the mixture.
8. Pour the batter into the prepared tray and level the surface with a spatula.
9. Bake the cake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.
10. After baking, remove the cake from the oven and let it cool on a rack.

Step 2: Preparing the Syrup

1. In a small pot, add the water and sugar. Place it over medium heat and stir until the sugar completely dissolves.
2. Remove from heat and add the rum essence. Let the syrup cool.

Step 3: Preparing the Cream

1. In a cold bowl, whip the liquid cream until firm. Ensure the cream is cold to achieve a stable whipped cream.
2. Gently fold the chestnut puree into the whipped cream using a spatula. This mixture will form a light yet rich cream.

Step 4: Assembling the Cake

1. Cut the cooled base into two equal parts.
2. Start by soaking the first half with the rum syrup, using a pastry brush to distribute it evenly.
3. Add a generous layer of chestnut cream, followed by a portion of grated coconut.
4. Place the other half of the base on top and repeat the process of soaking, cream, and coconut.
5. Finally, decorate the cake with an additional layer of grated coconut for an attractive appearance.

Practical Tips for a Perfect Result

- Ensure all ingredients are at room temperature before starting the preparation. This will help achieve better homogenization of the mixtures.
- If you desire a more intense flavor, you can add a few drops of vanilla extract to the chestnut cream.
- For a pleasant contrast, you can add some dark chocolate pieces to the cream or as decoration.
- The cake can be served with a scoop of vanilla ice cream or a chocolate sauce for a more decadent dessert.

Nutritional Information and Calories

This coconut and chestnut cream cake offers a balance of carbohydrates, healthy fats, and proteins. Each serving contains approximately 250-300 calories, depending on the portion size and ingredients used. Coconut is rich in fiber and healthy fats, while chestnuts are an excellent source of vitamins and minerals.

Frequently Asked Questions

1. Can I use dried coconut instead of fresh?
Yes, but make sure to use unsweetened coconut to avoid altering the taste of the cake.

2. How can I keep the cake fresh for longer?
Store the cake in an airtight container in the refrigerator. It can last up to 3-4 days.

3. Can I replace the chestnut puree with another ingredient?
Yes, you can use pumpkin or apple puree for a different variant, but the taste will be different.

Dare to venture into making this coconut and chestnut cream cake! Whether it’s for a special occasion or simply to indulge your taste buds, this recipe will surely delight you! Enjoy each slice and savor every moment spent in the kitchen!