Cake full of flavor.
recipe,photo-recipe,chestnut puree,cream curd cheese,Cakes
No. of servings
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.
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.
Place parchment paper on a baking tin and spread the dough. Bake in preheated oven at 355°F (180°C) 25 minutes.
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.
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
Stir cream cheese with double cream and sugar.
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.
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.
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.
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.
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.
|baking powder for gingerbread||0.5||oz||12||grams|
|cream curd cheese||8.75||oz||250||grams|
|semi skimmed milk 1,5%||1.3||cup||300||milliliters|
|sour cream (fat 14-18%)||¾||cup||200||milliliters|
|vanilla pudding - powder||1.25||oz||37||grams|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|