Traditional recipes

Chestnut cake

Chestnut cake

It is a delicious and specific recipe from America

  • 175 gr sugar (I put 150)
  • an envelope of vanilla sugar
  • 125 gr butter
  • 4 yolks
  • 2 packets of chestnut puree
  • 75 gr of ground almonds
  • 4 tablespoons kirch (I put tuica)
  • 4 egg whites

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Chestnut cake:

Chestnut cake recipe (chestnut cake)


Put in a bowl 175 gr sugar (I put 150) and an envelope of vanilla sugar, rub with 125 gr butter, then add 4 egg yolks, the 2 packets of chestnut puree (here they are frozen. They each have 220gr) . Mix and add 75 g of ground almonds, then 4 tablespoons of kirch (I put brandy), then the 4 beaten egg whites.

The composition is poured into the tray, left in the oven heated to 180 degrees C for 70 minutes. Allow to cool on a grill.


Chestnut cream cake

Chestnut puree is my favorite. I remember that in high school I had a colleague whose passionate admirer was a confectioner and he invited her almost every day to the confectionery where he worked, to taste cakes made by him. And as the two of us were inseparable friends, I was also present :). Among the delicious cakes is a roll, kind of diplomat with chestnut cream. I tried to do it too but not in the form of a roll but in the form of a cake, better called a cake :). It is made very simple, a pandispan filled with chestnut cream and butter.

  • 5 eggs
  • 5 tablespoons sugar
  • 5 tablespoons flour
  • 3 tablespoons cold water
  • 1 knife tip baking powder

  • 200g chestnut puree (I had frozen, but I understood that the one in the jar is much better)
  • 250g butter
  • 2 tablespoons milk
  • 2 tablespoons powdered sugar
  • 1 vial free of rum (Dr. Oetker)

  • 4 tablespoons sugar
  • 200ml water
  • 1 vial free of rum

We start with the syrup: boil the water with the sugar for a few minutes, then add the rum essence and let it cool.

Beat the egg whites hard with a little salt, then gradually add the sugar and mix well until it melts. Add the water, then gradually the yolks, mixing well after each one. Remove the mixer and replace it with a wooden spoon or spatula. Gradually add the flour mixed with baking powder and mix gently so as not to leave the composition.

Bake the top in the large stove tray, lined with baking paper, in the preheated oven on the right heat for 8 minutes. For more safety, test with the toothpick.

Remove the worktop, turn it over on a plate and when it cools we cut it into 3.

Rub the butter with the powdered sugar then add a piece of the thawed puree and mix well. At the end we add the essence of rum and milk. I put milk because it seemed too creamy, you can give it up.

We take a sheet of countertop, put it on a plate, syrup it well and place a layer of cream.

We do the same with the other sheets and at the end we put the cake in whipped cream.

Let cool for 2-3 hours and then cut with a sharp knife, soaked in warm water.

I haven't seen my high school friend for 10 years, the confectionery closed a long time ago, there is a club in her place, I moved from Hunedoara for 15 years, but I didn't forget the taste of the cakes there :).

You can opt for a chocolate icing instead of whipped cream.

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Flour-free cake with chestnut puree and chocolate

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  • - 8 p Servings +
  • 15 m Prep Time
  • 30 m Cook Time
  • 45 m Ready In

Flour-free cake with chestnut puree and chocolate

A quick, tasty and easy to make delicacy, this flour-free cake with chestnut and chocolate puree is one of my favorite recipes, especially when I feel like eating something quick and sweet.

It was a challenge to design this recipe, for several reasons, once I like chestnuts, another because they are drowning and eaten as such did not delight me, and I was fed up with puree.

So what came out you will see in the course of the recipe, but I assure you it is a wonderful dessert!

Ingredients without flour cake with chestnut puree and chocolate:

  • 250 g chocolate with 52% cocoa
  • 250 g butter
  • 4 eggs
  • 600 g chestnut puree, recipe here
  • 130 g caster sugar
  • A pinch of salt

How to prepare flour-free cake with chestnut puree and chocolate:

Put the melted butter chocolate in a bowl on a steam bath.

Add the chestnut puree and mix well.

Beat the eggs with the sugar and a pinch of salt until they double in volume.

We gradually incorporate them into the composition of chestnuts,

pour the composition into a tray lined with baking paper and bake for 30 minutes at 170 degrees.

Allow to cool, then remove with paper on a grill and let cool.

Simple, fast and tasty! Good job and good appetite!

Tips & variations

1. Tray size: diameter 24 cm. 2. If the chestnut puree is packaged similar to butter, add an additional 150 ml of milk to give it the consistency of a mashed potato-like puree.


Chestnut puree with whipped cream

Today I will show you how to prepare a delicious dessert in 5 minutes, namely chestnut puree with whipped cream.

With just two ingredients we can prepare a dessert that you will love, without even turning on the stove.

If you like the aroma of chestnut puree, try this simple dessert.
You will not regret trying this simple and quick dessert.


1. Prepare the white top, mixing the egg whites with a pinch of salt and then with the sugar, until they harden. The yolks are mixed with liquid margarine and then incorporated into the beaten egg whites. Incorporate the flour and bake in a tray lined with baking paper, about 20 minutes, on the fire - suitable. Detach the top from the paper and cut into 2 equal halves.

2. Prepare the cream by mixing the whipped cream until it hardens and then mix it with the chestnut puree in which I added the carob powder. Add hydrated gelatin in 100 ml of cold water and then melted in a sea bath.

Place the first half of the worktop in a smaller tray, pour the cream, place it on top of the 2nd half of the worktop, press lightly and let it cool for a few minutes.

3. Prepare the walnut top by boiling the water with the sugar in a few boils until a thick, brown syrup is formed, then add the walnut kernel and mix well. Put the pan on the fire and add the beaten egg, stirring constantly and also add the liquid margarine Unirea, stir continuously until a perfect homogenization.

Remove the tray from the fridge, pour the hot walnut caramel on top and level with a spatula. Refrigerate for at least 2 hours. Cut into the desired shape and decorate with whipped cream, carob powder and walnut kernels.

Try this video recipe too


(for the square shape of 20/20 cm)
countertop: 200 g biscuits, 100 g white chocolate, 100 g melted butter, 150 g chopped walnut kernels
cream 1: 250 g fresh cottage cheese, 75 g powdered sugar, 200 g chestnut puree (about 8 tablespoons)
cream 2: 200 g sour cream, 150 g powdered sugar, a handful of fresh crushed raspberries and another handful of fresh raspberries

Crush the biscuits on the robot then mix with the fried and crushed walnut kernel, with chocolate and melted butter. Knead well until a perfect homogenization then place in an even layer in the pan, pressing well with the back of a spoon.
Mix the cheese well with the sugar until it becomes a bound cream and add little by little, the chestnut puree. Pour over the biscuits and let it cool for a few hours. Ideally it would be from evening to morning. Place a few ripe raspberries on top of the puree cream, evenly distributed over the entire surface. Sour the cream at maximum speed, incorporating a little powdered sugar. When it starts to bind, like a whipped cream, add crushed raspberries or a little syrup then pour and spread carefully over the raspberries on the layer of mashed cream. Leave it to cool for at least 2 hours before cutting it into squares.

Extracted: In creams you can add dehydrated and melted gelatin to the sea bath, for a faster hardening.

Try this video recipe too


Magic Chestnut Cake

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  • - 12 p Servings +
  • 60 m Prep Time
  • 10 m Cook Time
  • 1:10 h Ready In

Magic Chestnut Cake

Probably the best dessert I've made lately. Wet countertops with chocolate, cream of chestnuts and candied chestnuts, extremely fragile, fragrant and tasty at the same time. It's quite easy, and for those who love chestnuts, it doesn't even matter anymore!
The right ones take a while to peel the chestnuts, but they are worth the effort. It is fine, creamy, chocolatey and as my friends said who tasted it divinely. And yes, I could say that, if I had more left. But no problem, I still have chestnuts and I will definitely do it again. Stay together for the list of ingredients, but also the simple way of preparation, and the result will be truly divine.
Chestnuts are so easy to make and can be prepared 2-3 days in advance, and you can find the recipe here or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Countertop ingredients:

  • 100 g chocolate with 70% cocoa content
  • 100 ml of milk
  • 120 g butter
  • 3 eggs
  • 80 g white flour
  • 10 g of good quality cocoa
  • 90 g caster sugar

Cream ingredients:

  • 600 g boiled chestnuts, the recipe here
  • 150-200 ml of boiled chestnut juice
  • 400 g whipped cream

For the chestnut layer:

  • 150 g boiled chestnuts

For decoration:

  • Chocolate chips
  • Optionally 10 pieces of peeled chestnuts

Method of preparation:

Preheat the oven to 180 degrees.

Wallpaper an oven tray with a size of 32/27 cm, with baking paper.

Put the dried ingredients in a bowl and sift them.

Put the chocolate in a bowl, add the hot milk and mix.

Add the butter to the chocolate composition and mix again.

Gradually incorporate the 3 egg yolks, and set the egg whites aside.

Add the dried ingredients to the chocolate composition.

Beat the egg whites with a pinch of salt, and when a soft snow-like foam forms, gradually add the sugar and continue mixing until the sugar melts and you get a thick and shiny foam.

Incorporate the egg white foam in 3 tranches in the chocolate composition and mix lightly with a silicone spatula with slow movements from top to bottom.

Pour the composition into the pan, level it and bake for 10 minutes.

Remove the tray from the oven and immediately place the top on a grill to cool.

How to prepare the cream:

Put the chestnuts together with the syrup in a blender and mix them until you get a fine and creamy puree.

Add the whipped cream over the chestnut puree and mix well until you get a fine and aerated cream.

Chop the 150 g chestnuts into small, small cubes. They should be quite small, much like peppercorns. If you fail at first, you can go through them with the knife.

We cut 2 pieces from the countertop obtained earlier with equal dimensions.

We put a countertop, a third of the amount of cream, the chopped chestnuts that we lightly press into the cream, and a third of the cream, the second countertop and the last part of the cream.

Put in the freezer for at least 2 hours.

We slice, decorate and it is ready to serve, and for this plant we will need a knife with teeth and very sharp. That's about it for today, from here I can only wish you good luck and good appetite!


Video: Κέικ με καρύδια, σοκολάτα και καραμελέ κρουστά. (December 2021).