Crunchy Chestnut Cream Cake
Crunchy Chestnut Cream Cake is a recipe with fresh ingredients from the nuts category. Try this and other recipes from Spoonsparrow!
Ingredients
- 9 egg yolks
- 220 g powdered sugar
- 9 egg whites
- 180 g flour
- 200 g chopped almonds
- 350 g chestnut puree (ready-made)
- 150 g powdered sugar
- 400 ml whipping cream
- 2 cherry brandy
- candied cherries
- chocolate shavings
- almond crunch (or nut crunch)
Instructions
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1.
Whisk the egg yolks with one third of the powdered sugar until fluffy. Immediately add a small portion of powdered sugar to the egg whites and beat until it has increased in volume and is semi-firm. Gradually fold in the remaining powdered sugar until a firm snow forms. Fold part of the meringue into the yolk mixture and stir gently. Mix the rest of the meringue with the flour and fold through. Draw 26 cm circles on five cut squares of parchment paper. Place the paper on a baking tray. Spread equal portions of the batter onto each circle and smooth the surface. Sprinkle chopped almonds over the tops. Bake the bases as quickly as possible in sequence so they do not lose lift from sitting too long before baking. Bake at 220°C “until visible” because the thin layers can burn quickly. Remove immediately from the tray after baking and let cool individually.
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2.
Stir the chestnut puree with cherry brandy and powdered sugar. Whip the cream stiffly and fold into the chestnut mixture.
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3.
Spread about one-fifth of the cream onto a well-cooled base, layer with the remaining bases, and finish with more cream. Garnish with candied cherries, chocolate shavings, and optionally almond crunch before serving.
