Chestnut cake, a soft and fragrant dessert, one of those recipes with chestnuts, easy to prepare and ideal for autumn.
A cake with chestnut flour that gives us an ancient, delicious flavor, with the addition of chestnut cream that makes it very soft. To complete the cake, I added chestnut mousse, which turns it immediately into a chestnut and mousse cake, wonderful.
Cake has a soft and fluffy texture, which can be used as a base to create many delicious variations, for example by adding chocolate chips. It is a very simple preparation; you mix all the ingredients in a bowl, and your chestnut cake is ready to bake.
Perfect as a dessert at the end of a meal, for a snack or breakfast, on its own or accompanied by a nice hot chocolate or tea, you will make it again all winter
Here are some other delicious recipes with chestnuts:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 720.18 (Kcal)
- Carbohydrates 94.44 (g) of which sugars 70.50 (g)
- Proteins 7.46 (g)
- Fat 38.63 (g) of which saturated 0.86 (g)of which unsaturated 0.91 (g)
- Fibers 7.41 (g)
- Sodium 42.63 (mg)
Indicative values for a portion of 254 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for chestnut cake
- 7 oz chestnut flour
- 3.5 oz chestnut cream
- 3/4 cup sugar
- 2 eggs (whole)
- 1 tsp vanilla (extract)
- baking powder (1 packet)
- 1 tbsp unsweetened cocoa powder
- 4 tbsp plain yogurt
- 17.5 oz fresh whipping cream
- 10.5 oz chestnut cream
- 2 gelatin sheets
- 4 tbsp powdered sugar (optional)
Tools
- Baking Pan Guardini Gardenia, Springform Pan 22cm, Steel with Non-stick Coating, Black Color
- Electric Beaters Moulinex HM450 PrepMix, Electric Mixer, 450 W Power, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Gray
- Bowl Set of 5 Unbreakable Plastic Bowls, Food Safe, Lightweight, Reusable, Tableware, Fruit & Snack Container, Non-toxic, Camping Bowl (Colorful)
- Scales Amazon Brand – Eono Digital Kitchen Scale, Stainless Steel with Removable Plate, Tare Function, LCD Display, 5 kg/11 lb Capacity, 15-Year Warranty
- Saucepan Megafesa Dolomiti – Saucepan, Diameter 16 cm, Gray Marengo Color
Steps for chestnut cake
In a bowl, beat the eggs with the sugar and vanilla using an electric mixer for a couple of minutes until you get a fluffy and frothy mixture. Add the chestnut cream and mix; everything should be well combined
Now add the flour with the cocoa and sifted baking powder. Mix everything together and gradually add the yogurt until you reach a soft but compact batter. Mix everything well. Pour the batter into a greased and floured pan or lined with parchment paper. Bake in a preheated oven at 350°F for about 35 minutes, always do the toothpick test. Let cool in the pan for 15 minutes, then turn out and let cool completely
Start by soaking the gelatin in cold water for 10 minutes. Heat the chestnut cream over low heat in a saucepan. Squeeze the gelatin and incorporate it into the warm cream, stirring until completely melted. Transfer the mixture to a bowl and let it cool
Whip the very cold cream in a bowl, halfway through add the powdered sugar, finish whipping the cream and fold in the cream mixture, which should be warm, not hot, and mix gently from bottom to top to avoid deflating the whipped cream. Refrigerate for at least 4 hours
Take the now cold cake, cut off the dome to flatten it, and then cut it in half. Brush the base with a little rum or milk and fill with the mousse, a nice thick layer, cover with the other piece of cake and cover the whole surface of the cake with the remaining mousse. As decoration, I crumbled the previously cut cake top and sprinkled it over the cake. Beautiful and delicious
Storage, variations of chestnut cake
If desired, you can replace 100g of chestnut flour with all-purpose flour if you fear the chestnut taste is too strong. Instead of tablespoons of yogurt, you can use 5 tablespoons of cooking cream or 4 tablespoons of room temperature ricotta. The cake keeps for a maximum of 3 days in the fridge
