Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. Gradually add the raw sugar, spoon by spoon, then mix well. When we get a strong meringue, add the yolks and incorporate them into the egg whites. Add flour and cocoa and mix with a spatula or spoon.
Pour the composition into a baking dish, provided with baking paper and bake it in the preheated oven for about 40 minutes on medium heat. You can bake two countertops directly, as I did.
Meanwhile, boil the water for the syrup, when it starts to boil, add the sugar and let it boil a little, until it gains a little consistency. Set aside, add the rum and leave to cool.
For the chestnut cream, take a bowl and put the mascarpone cheese. Add a few tablespoons of milk and mix to dissolve the cheese. Add the chestnut puree (which is sweetened) and mix until you get a homogeneous cream. I repeat: if you want sweeter, add 2 tablespoons of powdered sugar to the mascarpone when mixing. Set aside to cool.
For the chocolate cream, melt the chocolate on a steam bath. Add the rum, mix and leave on the steaming pan. Separately, in a bowl, put mascarpone with a few tablespoons of milk and two tablespoons of powdered sugar and mix. Then add the melted chocolate, and mix. Set aside, but not cold. For the ganache, melt the chocolate with liquid cream, enough to melt the chocolate. We always mix to homogenize the composition. Set aside to cool, then let the cream cool for at least a few hours. We take the shape in which we baked the top, we place a baking paper and we place the first top. Syrup well and place the chestnut cream. We place a layer of biscuits so that the layer is somewhat compact. We syrup, the biscuits absorb the syrup quickly, then we place and spread the chocolate cream. Place the second top, syrup with the rest of the syrup. Let everything cool down.
Leave for a few hours or overnight. We mix the ganache enough to get a fluffy consistency. Be careful not to mix too much, because it will cut. I dropped the cream a little. Remove the cake from the fridge, remove the ring from the baking tin. We dress the cake in cream and decorate with the poche various ornaments on the cake. Coarsely grind the walnuts and gingerbread and trim the cake.
Let cool until serving!
Video Clump (Gardening & Cooking Videos)
Chestnut puree cake is an easy dessert to make and is the ideal cake for those who love chestnuts and especially chestnut puree. All the ingredients used in this cake are at hand and its preparation is easy. If we use the cream for unsweetened cream when preparing the cream we add 2 & # 8211 3 teaspoons of powdered sugar (or to taste) together with the cream hardener.
The chestnut puree cake is a HOME-MADE delicacy that will become the favorite cake of loved ones, and will delight those who love chestnut puree. Good appetite!
- 400 ml. sweet cream for whipped cream
- 140 g of powdered sugar
- 150 g butter
- 1 jar of sweetened chestnut puree
- 1 sachet of chocolate icing
- 2 sachets of cream hardener
|Chestnut puree cake|
Cheesecake, chocolate and peaches
Cheesecake, chocolate and peach is an ideal dessert for holidays or birthdays, because it is a cake that successfully takes the place of a cake. It's a little more work on this recipe but, I guarantee you, the result exceeds any expectations, and the video recipe is step by step. To turn the cake into a cake we only need cream. We covered the whole cake in cream and decorated it with chocolate and peaches. The cake is mounted only after the countertops have cooled, otherwise there is a risk that the countertops, especially the cheese countertop, will break. It is a cake that we can prepare 2 days before the event, in the evening we prepare the tops, the next morning we fill it and leave it cold until serving time. Try this cake and you will not regret the time spent preparing it. This delicate and delicious HOMEMADE CAKE is a pleasant blend of chocolate, cream cheese and peaches. Good appetite!
Ingredients Cheesecake, chocolate and peaches:
For the countertop:
- 60 g. Grated bitter chocolate
- 4 eggs
- 100 g.old
- 1 teaspoon baking powder
- & # 189 + & # 189 teaspoon salt
- 2 tablespoons vanilla essence
- 100 g of flour
For the cheese countertop
- 500 g. Cream cheese
- 4 yolks
- 170 ml. milk
- 150 g of powdered sugar
- 1 sachet of vanilla pudding
- 100 g butter
- 4 egg whites
For the cream
- 200 g butter
- compote peaches
- 400 ml. milk
- 1 sachet of vanilla pudding
- 150 g of sugar
- 2 tablespoons lemon juice
- 1 tablespoon starch
- Grated chocolate
Cherry (or cherry) check
Cherry and chocolate cake is the ideal cake for the whole family. Of course we can successfully use cherries instead of cherries. If we are in season we can use fresh fruit, the result is the same: a delicious cake.
Cherry (or cherry) check
This cake is a cake with cherries (cherries) baked in the cake tray and not in the cake tray, but this is less important because the taste is perfect. It is a homemade cake with cocoa and cherries, glazed with chocolate and which will remind you of the childhood cherry cake. This cherry cake is extremely easy to prepare. Good appetite!
- 4 eggs
- 200 g butter
- 100 ml. yogurt
- 100 g. Milk chocolate, grated
- 270 g of flour
- 200 g of sugar
- 1 sachet of baking powder
- 1 tablespoon vanilla essence
- & # 189 teaspoon salt
- 1 large pitted cherry compote
- 2 tablespoons cocoa
A fine, delicious cake that will impress even the most demanding.
Ingredients for the countertop: for a shape with a diameter of 26 cm
-3 tablespoons water
-1 sachet of vanilla sugar
-180 g of sugar
-9 tablespoons flour
-2 tablespoons cocoa
-2 tablespoons oil
-1 sachet of baking powder
For the cream:
-100 g sugar
-100 ml of natural brewed coffee, unsweetened
-100 g chocolate with good quality milk
-1 sachet of coffee ness
-200 ml liquid cream Meggle, Hulala (Meggle is the best)
-10 g gelatin (powder, granules)
-250 g mascarpone
-2 tablespoons with hazelnut cream tip (good quality) Nutella, Fineti etc
+ Nutella hazelnut cream, Fineti for assembling the cake
For the countertop, separate the yolks from the egg whites. Beat the egg whites and water with a pinch of salt (with a mixer), add the vanilla and sugar and beat for another minute. Add the yolks, oil and sifted flour together with the baking powder and cocoa powder.
The bottom of the mold is lined with silicone baking paper, and the edges are greased with oil. Pour the prepared composition and bake in the preheated oven at 180 degrees, until the toothpick test. After baking, peel off the edges of the worktop with a knife, turn the worktop upside down and remove the baking paper. Leave to cool. Cut the top in three.
For the cream, rub the yolks with the sugar and a little boiled (but cooled) coffee until you get a frothy consistency. Add the rest of the boiled coffee and boil on a steam bath for about 8 minutes. Remove from the heat and immediately add the broken chocolate, the ness and the gelatin. Stir until smooth. Leave it to cool (don't be scared, the cream won't thicken at all).
Whip the cream in a bowl. In another larger bowl, rub the mascarpone (with the mixer) and add little by little the coffee cream, and finally the whipped cream and the two tablespoons of Nutella, Fineti etc. hazelnut cream. We will get a fine, light, delicious cream.
Assembly: Top + grease with Nutella + coffee cream + top + grease again with Nutella + coffee cream + top + cover the cake with coffee cream. I left behind about 3-4 tablespoons of coffee cream, in which I added 1 tablespoon of Nutella and decorated the cake.
Chestnut and chocolate cream
A decadent sweet, fragrant and suitable for this time of year. I admit that I didn't really make chestnut sweets, I just ate puree on chestnut bread and that's about it. In the next period I decided to come up with some desserts containing chestnuts. This dessert is more like a glass, made when the guests are on their way to you or when you sit down for a movie and want something good.
Method of preparation: Melt the chocolate in a bowl on a steam bath. Set it aside to cool a little.
Pour the chestnut puree into a bowl and beat with a mixer until soft. Add chocolate and rum
Separately, beat the cream for the whipped cream, pour a spoonful of it over the mixture above.
Service: pour the cream into glasses / cups, add a few lightly browned hazelnuts and whipped cream.
Refrigerate until tender.
Chestnut cream cake
This Chestnut cream cake I've been wanting to do it for a while. You can find another option here: Cake with chestnut puree and red currants. It is a comforting cake that I hope you like and try it!
Wheat ingredient / Ø 23 cm:
150 g powdered sugar
150 g flour
a pinch of salt
150 ml water
100 g sugar
1 teaspoon free of rum
150 g chocolate (I used it with milk and peanuts)
80 g Meggle liquid cream
Chestnut and chocolate cream cake - Recipes
For November 19 (38 years of Maria) and November 22 (4 years of Theo) I made two identical cakes, the perfect version of the first attempt, THIS ONE .
The boy's cake was mounted in the shape of 26 centimeters and gathered 2.3 kilograms. The donated one was assembled in the shape of 17x24 centimeters and I divided it into 8 pieces, mini tortillas, exactly as in the following picture.
Compared to the first option, I added a layer of chocolate cream and chestnut puree and replaced the oatmeal drink with a vanilla soy, Rolimark in the box was very tasty.
Although the math requires other proportions, I used 60% for the large, round cake and 40% for the small, rectangular one. In the future, I will list the quantities using the 50 percent, because I was completely complicated by 60 and 40.
Fluffy top with coconut flakes - 2 pieces at 26 centimeters or 2 pieces 17x24 centimeters
It's the fasting cake, THIS , baked sheet. I also said at the cake that it has the fluff of sponge cake, I now add that the syrup is as tasty as any other countertop with eggs. You have to use aromas of abundance, vanilla, lemon peel and orange.
- 70 grams aquafaba (canned chickpea water)
- 90 grams of sugar
- 35 grams of coconut flakes, I greatly reduced the amount compared to the first attempt, the countertop was no longer dense and dry
- 25 grams of flour
- a pinch of salt
I mixed aquafaba with salt powder.
I noticed that it is better to wipe the arms of the mixer and the bowl with lemon juice and if the chickpea water is directly from the refrigerator.
I beat for 5 minutes on high speed until I got a foam, just like the one from mixing egg whites with salt. Then, gradually, I added the sugar. I had a white, glossy meringue, but it didn't keep its shape. At this point I added, incorporating with a spatula, flour and coconut.
I obtained a dense composition, almost 200 grams, which I spread in a tray covered with baking paper. I baked the top in the gas oven, preheated, 15 minutes on the top step over medium heat.
A very thin countertop came out, I had too little chickpea water. Probably tastes like almond nuts. It is a slightly chewy countertop, slightly caramelized, delicious. To handle it easily, it is very fragile, it is kept on the baking paper until assembly, at which point it is added over the cream and only then the paper is carefully unwrapped.
- 100 grams of sugar
- 250 grams of vanilla-flavored soy drink
- 30 grams of starch
- 150 grams of coconut milk (only the solid part of canned coconut) would have needed at least 200 grams. The cream did not harden enough.
- 10 grams of coconut flakes
I put on low heat all the homogenized ingredients, except the fat cock and flakes. I stirred continuously until it thickened, at which point I let the pudding cool. After cooling, I mixed the coconut fat foam (it looks exactly like whipped cream). I added a tablespoon of coconut to the pudding, then gradually incorporated the pudding into the coconut cream. At the end I put the coconut flakes.
Although I prepared it in double quantity from the first one, I said that 60% I used for the cake, 40% for the cakes, the degrees of hardening were different. For the big cake it flowed a lot, for the rectangular one it was just soft without flowing.
It turned out great for me. It is even tastier than the fruit one. That's what I wrote in the first test, that's what I'm repeating.
- 30 grams of dark chocolate small pieces
- 30 grams of powdered sugar
- 40 grams of coconut fat - the solid part of canned coconut milk, the one I also used to get cream
- 15 grams of cocoa
I put all the ingredients on the steam bath and mixed until I got a homogeneous sauce.
I prepared it at the time of assembly, after the white cream.
This is exactly the sauce used for the inside of the cake. I just added oil at the end, it looks more glossy with it.
- 15 grams of dark chocolate small pieces
- 15 grams of powdered sugar
- 10 grams of coconut fat, that's all I had. I also said here, the amount of solid part differs from one brand of can to another. From everything I've tried, Vitajia, it's green, it's 300 grams, this appears at Lidl in their Asian days, Dejiam 230 grams, it's white with purple, and Tao Tao is only 180 grams, it's a red can, it's the cheapest of all , but here's how little fat compared to the others
- 2 tablespoons coconut milk, the liquid part of the can, looks like whey and I added it because the icing did not flow easily on the cake being thicker
- 10 grams of cocoa
- 2 tablespoons oil
I followed the steps of the chocolate sauce, and at the end I added the oil.
I prepared the icing after the cake was in the fridge and hardened.
- in the foil-covered form, the one in which I baked the countertops, placed the first fluffy countertop and syruped it with half the amount of syrup
- I covered it with chocolate sauce
- I spread vanilla cream over it
- I covered the cream with the meringue countertop
- I poured chocolate cream over the counter
- and then I placed the last fluffy countertop moistened with the rest of the syrup
- from this moment I left the construction one cold night
- the next day I turned the cake upside down, so that the chocolate cream became the first and I prepared the icing that I poured over the counter carefully in the middle. I'll try to strain it next time before pouring it on the cake (pieces of chocolate or lumps of cocoa remain)
- because I was saying that the white cream started to flow, I leveled the whole side with a knife with a wide blade, that is, I mixed the soft cream with the glaze that was spread outside the countertop. I really liked the way he looked
- over the slightly hardened icing, that is, after sitting it in the fridge for 15 minutes, I threw the candies.
* I glazed the cakes only after portioning.
I am not exaggerating to write that it is one of the most successful cakes of the year. As I was promoting it on the facebook page, I would bet that there are not many tasters to identify it in the correct category, the one without milk, eggs.
The tortures in writing are ugly. They get ready faster, I swear! But what a joy to receive a message about how great the success of such a cake was. Okay, I can't do them according to my recipes, but I'm glad that this crooked law doesn't apply to you.
Tomorrow on Zambetania arrives one of the most beautiful tickets for the happy jar.
By the end of the year, I may end up with two more cakes. If I don't succeed in the plan, at least I hope the Mystery Box will be in the image and likeness of the thought project.
Rub the yolks with the sugar. Add the boiled chestnuts, cleaned and given by the machine and the egg whites. Bake the composition in a greased form. When it's cold
cut a thin lid from the worktop and remove the core with a spoon. Everything that has been removed from the counter is crushed with a fork and mixed with half of the cream that fills the cake.
Butter rubs the foam. Rub the yolks with powdered sugar, add grated chocolate melted in milk, coffee and rum.
Chicory, which is more aromatic, can be used instead of coffee.
The composition is mixed with the core of the countertop, after which
the gap in the counter fills with it. Put the lid on top and cover the cake with the rest of the cream. You can also fill the gap with whipped cream instead of cream. Garnish with whipped cream on top.
Chestnut and chocolate cream cake - Recipes
250 g chestnut puree,
200 g butter, 150 g powdered sugar,
1-2 tablespoons of rum and milk.
2/3 of the chestnut puree is crushed with the potato press.
Recipe preparation method
Rub the butter, mix with the chestnut puree and rub well again.
Thin with 1-2 tablespoons of milk or whipped cream (caimac) and flavor with rum.
The cake top is cut in half and filled with chestnut cream. Cover the whole cake with the same cream.
One third of the puree is crushed with the potato press and sprinkled on the cake. The cake is kept cold.
Egg cream with chocolate: 250 g powdered sugar passed through a sieve, 250 g butter, 3 chocolate bars or 30 g cocoa, 2 eggs, 1 packet of vanilla sugar.
Rub the butter with the foam and gradually mix with whole eggs. Then rub well with the target. The cream will become lighter if it is beaten with a mixer. At the end, add melted chocolate or cocoa powder passed through a sieve and a teaspoon of fresh coffee or ground coffee passed through a sieve. We can get coffee cream if, instead of chocolate, the cream is flavored with unsweetened coffee powder.