Traditional recipes

Chestnut cream cake

Chestnut cream cake


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Beat the egg whites and water with a pinch of salt, add the sugar and mix until it becomes like a meringue. Add the yolks rubbed with oil, mix, and finally mix with flour, cocoa and baking powder.

Put in the tray (20x20) with baking paper for 35-40 minutes on the right heat. Remove and leave to cool. Cut in half and syrup.

CREAM: whipped cream, half mixed with chestnut puree, half is kept for decoration.

SYRUP: put water and sugar on the fire until the sugar melts, add the rum essence and leave to cool.

Put one part of the syrupy top, cream, the other part of the syrupy top, put whipped cream, grated chocolate and cream popcorn on top.


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 liquid 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


Sweet cake with chestnut paste and cream & # 8211 a slice is never enough

The cake with chestnut paste and whipped cream is delicious and creamy. I prepared it just last week when my sister visited me. And she was very pleased with the taste of this cake.

Dough ingredients:

  • 6 eggs, 12 tablespoons powdered sugar
  • 100 ml of sunflower oil
  • 6 tablespoons cold water, 12 tablespoons wheat flour
  • A pinch of salt, 2 tablespoons cocoa, 1/2 sachet baking powder

Cream ingredients:

  • 500 gr chestnut paste, 200 gr butter
  • 150 gr powdered sugar, 50 ml rum
  • 1 sachet of vanilla pudding, 300 ml milk

Cream ingredients:

Method of preparation:

We prepare the dough. Beat eggs with powdered sugar. Add cold water, sunflower oil and a pinch of salt. At the end, add sifted wheat flour with baking powder and cocoa.

Pour the dough into a rectangular tray (22 & # 21536 cm) lined with baking paper or greased with oil and sprinkled with flour. Bake the dough in the preheated oven at 180 degrees until it passes the toothpick test.

After the top is baked, take it out of the oven and let it cool.

Meanwhile, prepare the cream. Beat the butter with the powdered sugar until fluffy. We then mix it with chestnut paste and rum.

Dissolve the pudding powder in 100 ml of milk. We boil the remaining milk. When it boils, add the pudding and mix well until it thickens. Then take it off the heat and let it cool.

Mix cold pudding with chestnut cream. Spread the cream obtained over the cold countertop.

We prepare whipped cream. Using the mixer, beat the sweet cream with the hardener until you get a firm whipped cream. Spread the cream over the chestnut cream.

We put the cake in the fridge for at least 3 hours, after which we can cut it and serve it. Have fun with your loved ones and increase your cooking!


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.


Elves Cookies

Ingredient:

Method of preparation:

Biscuit base:
1. Preheat the oven to 180 degrees Celsius.
2. Mix the biscuits together with the butter.
3. Line a tray with parchment paper. Place 4 metal circles with a diameter of 8 cm over the paper.
4. Put the biscuit mixture in the prepared circles.
5. Place the tray in the oven for 5 minutes. Chocolate Foam
6. Sprinkle the prepared chocolate foam over the two-type chocolate foam over the cooled cookie tops.
7. Refrigerate the circles until the foam hardens (about 3 hours). • Chestnut cream
8. Mix the chestnut puree with the cottage cheese.
9. Dissolve the gelatin in the chestnut cream.
10. Put the chestnut cream over the chocolate foam.
11. Put the circles in the fridge for another 2 hours.12. Remove the creams from the circles and place on serving plates.


Method of preparation

Chestnut and coffee puree cake

1. Prepare each top of 4 egg whites mixed with a pinch of salt and then with sugar.

Cool cake with chestnut and kiwi puree

Prepare 2 countertops of the same size from 5 egg whites mixed with a pinch of salt and then with


Sweet cake with chestnut paste and cream & # 8211 a slice is never enough

The cake with chestnut paste and whipped cream is delicious and creamy. I prepared it just last week when my sister visited me. And she was very pleased with the taste of this cake.

Dough ingredients:

  • 6 eggs, 12 tablespoons powdered sugar
  • 100 ml of sunflower oil
  • 6 tablespoons cold water, 12 tablespoons wheat flour
  • A pinch of salt, 2 tablespoons cocoa, 1/2 sachet baking powder

Cream ingredients:

  • 500 gr chestnut paste, 200 gr butter
  • 150 gr powdered sugar, 50 ml rum
  • 1 sachet of vanilla pudding, 300 ml milk

Cream ingredients:

Method of preparation:

We prepare the dough. Beat eggs with powdered sugar. Add cold water, sunflower oil and a pinch of salt. At the end, add sifted wheat flour with baking powder and cocoa.

Pour the dough into a rectangular tray (22 & # 21536 cm) lined with baking paper or greased with oil and sprinkled with flour. Bake the dough in the preheated oven at 180 degrees until it passes the toothpick test.

After the top is baked, take it out of the oven and let it cool.

Meanwhile, prepare the cream. Beat the butter with the powdered sugar until fluffy. We then mix it with chestnut paste and rum.

Dissolve the pudding powder in 100 ml of milk. We boil the remaining milk. When it boils, add the pudding and mix well until it thickens. Then take it off the heat and let it cool.

Mix cold pudding with chestnut cream. Spread the cream obtained over the cold countertop.

We prepare whipped cream. With the help of the mixer, beat the sweet cream with the hardener until you get a firm whipped cream. Spread the cream over the chestnut cream.

We put the cake in the fridge for at least 3 hours, after which we can cut it and serve it. Have fun with your loved ones and increase your cooking!


Fragile biscuits filled with chestnut cream

Preparation Fragile biscuits filled with chestnut cream
Mix the soft butter at room temperature then mix with powdered sugar, egg yolk, eggs added one at a time, essence and sifted flour.
Mix well until you get a homogeneous mixture that you put in a cellophane, 30 minutes in the refrigerator.
Remove the dough from the cold and spread it on a sheet 0.5 cm thick from which we cut a biscuit shape that is placed in a tray lined with baking paper and bake in a hot oven, about 15- 20 minutes, at first 5 minutes on high heat then on suitable heat.

Cream: Mix the butter well with a tablespoon of powdered sugar then add the chestnut puree and let it cool for 15 minutes after which the biscuits are filled, adding 2 by 2 after I have greased with a little cream. Decorate with powdered sugar.
Good appetite!


Baptism cakes, wedding cakes, candy bar events, cakes to order

In the following, I set out to present you an alternative to the classic biscuit salami, continuing, of course, the foray into the recipes in the wonderful book.

So, here's how I prepared Chestnut log (page 306 of Larousse Pâtissier 2013).

This cake must be refrigerated for at least 24 hours before being served, so if you want to prepare it, take this advance.

Step 1. I broke the chocolate into pieces and put it on the fire, in a bain-marie, together with the powdered sugar and butter.

Step 2. After they melted and blended, I took the pan off the heat and added the chestnut puree. If I had candied chestnuts, this was the time to add them. However, all kinds of such fruits, nuts, hazelnuts and other wonders like this can be added to this cake. I didn't put anything else because I didn't have it at the time, but it would have fit very well.

Step 3. I put the mixture in cling film and rolled it well. I then put it in the fridge for 24 hours.

Opinion tasters: A sweet and creamy snack, with an intense aroma of chestnuts and rum, perfect on a day when you simply have a craving for something good.

If you want the ingredients for this recipe, let me know here or here.

If you like Little Pastry Cheer, follow him on Facebook!


Chestnut cream with mascarpone

I adore chestnuts in any form: fried, in cakes, in food, I like it in any combination.

So if it's still the challenge of October at Mistery box, hosted by Alina, I immediately prepared this recipe. It's the first time I don't use all or almost all the proposed ingredients, but I hope Cerasela, the coordinator of this superb project, will forgive me. & # 128578

The recipe for chestnut cream with mascarpone was also tried by the readers of the blog Pofta Buna:


Video: CHESTNUT CREAM, CHESTNUT PASTE, CHESTNUT PUREE 3 easy recipes (May 2022).