White Forest with Candied Chestnuts … I saw the picture of a cool dessert in a French cooking magazine I’m subscribed to (Regal), and I decided I absolutely had to try making it in my kitchen!
The result is very satisfying for me, and even the photo shamelessly copied from the original, I like it a lot!!!!!!!!!
Well, aside from this total confession of guilt, I’ll tell you that the cake is a sponge cake with eggs, flour, and sugar and a special filling with chestnut cream and pieces of candied chestnuts that every year for the Christmas holidays I insist on buying and especially eating since it’s all very caloric and I’m always on the edge of the scale so…
Yes, I know, a pastry chef would look at me with concern seeing how I decorated the cake, but for a cook like me, the result is pleasant, and the taste, I won’t even tell you!
I like my latest cake, know that, even if it’s far from perfection, and I like it also because I finally managed to capture the two furry reindeer I bought at Maison du Monde that I tried to hand over to my beloved animal-loving nephew Diego… but he refused, who knows why ah ah !!!
If you prefer the classic Black Forest…
BLACK FOREST
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I opened a recipe channel open to everyone and free on WhatsApp, without notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet recipe and a savory one!
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WHITE FOREST WITH CANDIED CHESTNUTS
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 x 8 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients RECIPE WHITE FOREST WITH CANDIED CHESTNUTS
- 4 medium eggs
- 4.2 oz powdered sugar
- 4.2 oz all-purpose flour (sifted)
- 4 tablespoons chestnut cream (vanilla-flavored)
- 3 tablespoons water
- 2.1 cups vegetable cream (I use Hoplà)
- 8.8 oz mascarpone
- as needed candied chestnuts (in pieces)
- 1 candied chestnut (for the trunk)
- as needed silver sugar beads
Tools RECIPE WHITE FOREST WITH CANDIED CHESTNUTS
- Bowl
- Glass
- Kitchen scale
- Star nozzle
- Piping bag
- Baking pan
- Electric mixer
- Spatula
FOR THE PREPARATION OF THE WHITE FOREST WITH CANDIED CHESTNUTS RECIPE
For the base cake that we will then fill and coat, beat the whole medium eggs with the powdered sugar for a long, long time.
The mixture will become very soft, fluffy, and light, and if you lift the electric beaters a little, the product will write on the rest of the batter!
Butter and flour the 8 x 8 inch square pan.
Pour the mixture, level it well, and bake at 356°F for about 20/25 minutes.
While the Sponge Cake bakes in a static oven, prepare the syrup by mixing the chestnut and vanilla cream and warm water very well.
We will obtain a kind of not too dense syrup, which we will keep aside for now.
For the filling, whip the vegetable cream and when it’s already thick, also add the mascarpone.
Continue mixing with the electric beaters without adding sugar and place in the refrigerator until it’s time to use.
Once the cake is baked and cooled, cut it in half carefully.
Evenly spread the chestnut cream and water syrup over the base.
Add a layer of cream with whipped cream and mascarpone and lots of big pieces of candied chestnuts, covering the entire surface of the white forest with candied chestnuts.
Using the sweet cream, coat the entire cake.
Put some cream in the piping bag and draw a small tree, placing a candied chestnut as a trunk as you see in the picture.
Add some silver sugar beads to the creamy tree and keep the white forest with candied chestnuts in the refrigerator until it’s time to serve to our guests.
PARTICULAR AND BEAUTIFUL TO SERVE ON THE TABLE, at least for me!
Enjoy your meal!
Annalisa
