Chestnut Cake

chestnut cake.00 00 00 56.Still001 结果 pinit View Gallery 3 photos
Difficulty: Beginner Prep Time 50 mins Cook Time 50 mins Rest Time 30 mins Total Time 2 hrs 10 mins
Cooking Temp: 320  °F Servings: 6
Best Season: Suitable throughout the year

Description

Chestnut Cake is a delightful and elegant dessert that highlights the rich, nutty flavor of chestnuts in a soft and moist cake. This cake is perfect for any occasion, offering a unique and sophisticated treat that is both comforting and delicious.

The cake batter is made from a mixture of flour, sugar, eggs, butter, and chestnut puree. The chestnut puree is prepared by cooking chestnuts until tender and blending them into a smooth paste. This puree is then incorporated into the batter, giving the cake its distinctive chestnut flavor.

The batter is poured into a cake pan and baked until golden brown and a toothpick inserted into the center comes out clean. Once baked, the cake is allowed to cool completely before being frosted or decorated.

Chestnut Cake can be frosted with a variety of toppings, such as whipped cream, chestnut buttercream, or a simple dusting of powdered sugar. For added elegance, the cake can be garnished with whole chestnuts, chocolate shavings, or fresh berries.

The result is a cake that is tender and moist, with a rich chestnut flavor that is both comforting and sophisticated. Chestnut Cake is perfect for dinner parties, holidays, or any celebration where you want to offer a unique and delicious dessert.

Ingredients

Cooking Mode Disabled

Chestnut Paste

Whipped Cream

Topping

cake base

Instructions

Cake Base

  1. Bring together milk and 2 bags of Earl Grey in a pot. Cook over medium low heat until simmer. Squeeze the tea bags a little to get more flavor. Turn off the heat, put on the lid and let set for 15 minutes. Take out the tea bags and pour all the milk tea mixture into a clean bowl.

  2. Add in vegetable oil and mix until well combined. Add in cake flour and mix well. Separate the eggs. Keep the egg white bowl cool in the fridge. Add egg yolks into the batter and mix well. Set aside.

  3. Grab a 6-inch round chiffon cake pan. Do not grease it or line it. Preheat the oven to 320℉(160℃).

  4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until stiff peaks form. Take a scoop of whipped egg white and gently fold it into the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in. Pour all the batter into the cake pan and give it a tap or two.

  5. Send the cake pan into the oven and let bake for 55 minutes or until golden brown. Take the cake out of the oven immediately, give it some taps and turn it upside down, put it on the cooling rack and let it completely cool down. Never skip this step.

  6. Loosen the sides with a thin plastic spatula, pop the cake out from the bottom, and take off the cake pan bottom. Dust the cake with some powdered sugar and serve. Or you can slice it into several layers and make a cream cake.

Chestnut Paste

  1. Bring together fresh peeled chestnuts, 2 bags of earl grey tea and water, heat until boil. Let it simmer for about 10 minutes, take out the tea bags, put on the lid and let cook for about 30 minutes (let the fresh chestnuts be thoroughly cooked) and don’t forget to check occasionally to avoid running out of water.
  2. Save a small cup of water and sift out the rest. Bring all the chestnuts into the food blender, pour in water, heavy cream and sugar and let beat until smooth. Pour all the mixture into a non-stick pan, add in butter and keep stirring and mixing over medium low heat until smooth and well combined. Transfer into a clean bowl, wrap it up with plastic wrap and keep it cool in the fridge.

Whipped Cream

  1. In a clean bowl, bring together heavy cream, 50g chestnut paste and sugar. Use a hand mixer to beat until stiff peaks form. Keep the whipped cream in the fridge to cool.

Assemble the Cake

  1. Slice the cake base into three. Take a slice and spread the whipped cream on, put on a layer of chestnut paste, a layer of chopped cooked chestnuts (optional) and cover with more whipped cream, top with another slice. Repeat the step. Top with the last slice.
  2. Cover the cake with whipped cream, smooth it out, top the cake with a layer of chestnut paste, and garnish the cake with cooked chestnuts. Keep the cake cool in the fridge for about 30 minutes. Dust the cake with powdered sugar and serve.

Note

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: chestnut cake, cake, chiffon cake base
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