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Chestnut and cream cheese charlotte

    

Cake full of flavor.

Cook

No. of servings

Ready in

2 h.

Difficulty

high

 

Categories:   

 

baking powder for gingerbread0.5oz12grams
chestnut puree14oz400grams
coffee instant1tsp1teaspoon
cream curd cheese8.75oz250grams
egg white4pcs4pieces
egg yolk4pcs4pieces
ground walnuts1oz30grams
jelly1oz30grams
meal5.75oz160grams
powdered sugar1tsp1teaspoon
powdered sugar9.75oz275grams
semi skimmed milk 1,5%1.3cup300milliliters
sour cream (fat 14-18%)¾cup200milliliters
unsalted butter4.5oz125grams
vanilla pudding - powder1.25oz37grams
vanilla sugar1oz28grams
walnuts3.5oz100grams
water6tbsp6tablespoon
water¾cup200milliliters
whipping cream (30-33% fat)1.1cup250milliliters

1. Chestnut filling

semi skimmed milk 1,5% 1.3 cup (300 ml)  vanilla sugar 0.25 oz (8 g)  vanilla pudding - powder 1.25 oz (37 g)  unsalted butter 4.5 oz (125 g)  powdered sugar 4.5 oz (125 g)  chestnut puree 14 oz (400 g)

Cook dense pudding from milk, vanilla sugar and pudding powder. Let it cool to a room temperature. Mix to combine butter with sugar, add chestnut puree. Blend pudding in and place filling in the cold place.

Chestnut filling

2. Walnut and coffee cake base

coffee instant 1 tsp  water 6 tbsp  egg white 4 pcs  powdered sugar 1 tsp  meal 5.75 oz (160 g)  baking powder for gingerbread 0.5 oz (12 g)  egg yolk 4 pcs  powdered sugar 4.25 oz (120 g)  walnuts 3.5 oz (100 g)

Dissolve coffee in the water. Beat egg whites and pinch of powdered sugar until stiff. Mix flour and baking powder. Beat egg yolks with sugar, add coffee, minced nuts. Gradually stir flour and egg whites foam in.

Walnut and coffee cake base

3. 

Place parchment paper on a baking tin and spread the dough. Bake in preheated oven at 355°F (180°C) 25 minutes.

4. 

Place baked cake base on a wet dish towel and roll up into a jelly roll shape. Once the cake base is cooled, unroll it and remove parchment paper. Cake base is fragile, be careful when you work with it.

5. 

Spread the chestnut filling onto the cake base and roll again. Put it in the cold place to let it stiffen.

6. Filling from cream cheese and whipped cream

cream curd cheese 8.75 oz (250 g)  vanilla sugar 0.75 oz (20 g)  sour cream (fat 14-18%) ¾ cup (200 ml)

Stir cream cheese with double cream and sugar.

Filling from cream cheese and whipped cream

7. 

jelly 1 oz (30 g)  water ¾ cup (200 ml)  whipping cream (30-33% fat) 1.1 cup (250 ml)  powdered sugar 1 oz (30 g)

Dissolve gelatin in water over a very gentle heat. While heating the liquid, dip your little finger to the liquid to check temperature - it should not be hot. Whisk cream and sugar and prepare whipped cream.

8. 

Add a few spoons of stirred cream cheese to dissolved gelatin and stir. After that pour gelatin with cream cheese back to the remaining cream cheese and stir. At the end blend the whipped cream in. Place the filling from cream cheese and whipped cream in the refrigerator for a few minutes until we cut the cake into equal layers.

9. Build a cake

Lay some cling film in a deep bowl (diameter 28 cm, height 15 cm). Place slices of jelly-roll at the bottom and sides of the bowl.

Build a cake

10. 

Put the cream cheese filling in the middle of the jelly-roll bowl. On top of the filling place remaining jelly-roll slices and leftovers from the edges which overtop the filling. Press the surface lightly and gently.

11. 

ground walnuts 1 oz (30 g)

Sprinkle the whole built cake with minced nuts and cover with overhanging cling film. Place it in the cold place and let it cool at least 4 hours.

12. 

Before serving remove the cling film. Place tightly cake plate on top of the cake. Turn the cake upside down and tip up. Remove the cling film from the whole surface. Decorate the cake using your imagination or for any occasion.

13. 

Yum-yum ...

Bon appetit!

 

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