Winter Scenery

Traditional spices cake revisited with other winter flavors.
Ga naar producten

CHESTNUT CAKE-650G

  • Chestnut flour 200g
  • Cake flour 200g
  • Sugar 240g
  • Salt 5g
  • Baking powder 3g
  • Bicarbonate 3g
  • Butter 230g
  • Whole eggs 150g
  • Chestnut cream 200g
  • Cream 35% fat 200g
  • Total 1431g

CHESTNUT CAKE-650G

Mix well all dry ingredients together. In the bowl beat the soften butter with the sugar until airy creamy texture. Add the tempered eggs one by one until each one is integrated before adding the vanilla essence and the chestnut cream. Mix well and then, add gradually the dry mixture adding the half of the cream in between. Mix gently each time when adding flour or cream, just enough for the ingredients to combine. Fill the buttered mold with the cake mixture. It is advisable to use a mold perforated in the center since it is fairly a dense dough who will difficult the baking in the central area. Bake at 175°C around 45 minutes moving down the temperature depending on the size of the mold. Let it cool down above 15 minutes until unmolding.

CHESTNUT CREAM WITH MILK CHOCOLATE-200G

  • Cream 35% fat 250g
  • Gelatin 2g
  • Water 12g
  • Milk chocolate 40% 180g
  • Chestnut vanilla puree 200g
  • Lemon juice 10g
  • Total 654g

CHESTNUT CREAM WITH MILK CHOCOLATE-200G

Melt the chocolate until 40/45°C. Bring to a boil the cream. Add the hydrated and melted gelatin mixing well and pour gradually the hot mixture into the melted chocolate to obtain a perfect emulsion using the hand blender. Add the cold puree and let crystallize in the refrigerator. Pipe all over the cavity of the cake.

BLACKCURRANT COMPOTE-150G

  • Blackcurrant purée 300g
  • Granulated sugar 50g
  • Pectin NH 5g
  • Gelatin powder 200 Bloom 2g
  • Water 14g
  • Frozen blackberries 300g
  • Total 671g

BLACKCURRANT COMPOTE-150G

In a saucepan, bring the puree with the sugar at 50°C and then, add in the mixture sugar/pectin mixing well with a whisk. Bring to a boil, add half of the frozen blackberries, and bring back to a boiling point around 3 minutes. Add the other half of the frozen blackberries. Reserve and let cool down in the refrigerator. Glaze the top of the chestnut cake with the compote.

CHESTNUT CREAM–100G

  • Cream 35% fat 250g
  • Gelatin 200 bloom 2g
  • Water 12g
  • White chocolate 175g
  • Chestnut vanilla puree 175g
  • Chestnut cream 25g
  • Lemon juice 10g
  • Total 649g

CHESTNUT CREAM–100G

Fill the inside of the orifice of the cake with the chestnut milk chocolate. Fill the top of the chestnut cake with a layer of blackcurrant compote. Glaze all the surface of the cake with hot neutral glaze perfumed with Rhum. Pipe some rosaces of the chestnut cream over the top and place some candied chestnut and mix of winter berries (blackcurrant, sea buckthorn, cranberry). 

Assembly, layout and finishing

Fill the inside of the orifice of the cake with the chestnut milk chocolate. Fill the top of the chestnut cake with a layer of blackcurrant compote. Glaze all the surface of the cake with hot neutral glaze perfumed with Rhum. Pipe some rosaces of the chestnut cream over the top and place some candied chestnut and mix of winter berries (blackcurrant, sea buckthorn, cranberry). Decoration: Dobla Chestnut, Fall leaf yellow, Curly leaf yellow

Enjoy this exciting recipe.

Featured Product(s)