Chestnut Roll Cake

Have you collected a lot of chestnuts? Instead of roasting them, make this delicious roll cake!

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 65 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 500 g Wheat flour, white, multi-purpose

  • 20 g Yeast, dry

  • 0.5 teaspoons Salt, table

  • 1 piece Lemon, fresh, without shell

  • 70 g Butter, unsalted

  • 60 g Sugar, brown

  • 3 pieces Egg, egg yolk, fresh

  • 2.5 dl Milk, whole milk

  • 3 spoons Alcohol, Rum

Filling

  • 500 g Nuts, chestnut, fresh

  • 10 pieces Nuts, chestnut, fresh

  • 2 dl Milk, whole milk

  • 50 g Sugar, brown

  • 0.5 teaspoons Vanilla, extract, imitation

  • 3 spoons Cocoa, powdered, unsweetened

  • 1 pinch Salt, table

  • 3 pieces Egg, egg white, fresh

  • 1 spoon Butter, unsalted

  • 1 handful Breadcrumbs, dried

Steps

  1. Wash the lemon thoroughly and dry it with a kitchen towel. Prepare the yeast: crumble the yeast into a cup, add three tablespoons of lukewarm milk, a teaspoon of flour, and a teaspoon of sugar, mix well, and let it rise. Place a pot on the stove, add the remaining milk, butter, and the rest of the sugar, and heat while stirring until the butter and sugar melt. Remove the pot from the heat and add rum. Wait for the mixture to cool slightly, then grate the zest of half a lemon into it and mix in the egg yolks with a whisk.

  2. Sift the flour into a bowl, salt it around the edges, and make a well in the center. Pour the yeast mixture into the well and mix it slightly with the flour. Let it rise for ten minutes, then gradually pour in the butter and milk mixture while mixing. Knead the dough from all the ingredients until it is smooth and elastic and does not stick to your hands or the bowl.

  3. Cover the dough and let it rest in a warm place until it doubles in size (about one hour), then knead it well, shape it into a ball, cover it, and let it rise again.

  4. Prepare the filling: place the ground chestnuts in a bowl, boil 2 dl of milk, pour it over the chestnuts, and wait for them to swell. Add sugar, vanilla extract, cocoa, and a pinch of salt, and mix well. Beat the egg whites with a hand mixer until stiff peaks form, then slowly fold them into the cooled filling. Finally, roughly chop the whole chestnuts.

  5. Roll out the risen dough on a floured cloth to a thickness of one centimeter into a rectangle. The side should be approximately as long as the circumference of the baking dish. Spread the filling over the dough almost to the edge; leave a few centimeters of dough where you will finish rolling, otherwise, you won't be able to seal the dough. Sprinkle the chopped chestnuts over the filling. Roll the dough tightly and precisely using the cloth. Gently pull it while rolling. This will prevent air bubbles from forming in the roll cake during baking.

  6. Grease the baking dish and sprinkle it with breadcrumbs. Transfer the prepared roll cake into the baking dish, press it lightly, and prick it in several places with a knitting needle. Place the baking dish in the oven, set to 50 °C, and let it rise for half an hour. Then increase the oven temperature to 180 °C. Bake the roll cake for 55 to 65 minutes. Before taking the roll cake out of the oven, test it with a knitting needle: if the needle is dry and almost clean, the roll cake is done.

  7. Let the baked roll cake rest covered with a towel for 20 minutes, then turn it out onto a rack and let it cool. Slice the roll cake and serve it on plates.

Nutrition Information (Per 100g)

  • Calories: 278.12 kcal
  • Fat: 5.4 g
    • Saturated Fat: 2.46 g
  • Carbohydrates: 48.96 g
    • Sugars: 5.73 g
  • Protein: 5.08 g
  • Fiber: 4.87 g

Advice

With this recipe, you can bake one roll cake in a larger round mold or two in a smaller round mold for roll cake or in a rectangular baking dish. In this case, divide the dough into two parts and make two roll cakes. You can bake the roll cake in advance and store it in the freezer. Instead of chestnut filling, you can use poppy seed filling, walnut filling, dried pear filling, dried plum and almond filling, or cottage cheese with tarragon filling. You will gain experience in baking a really good roll cake through practice. The most common problems are caused by the inappropriate consistency of the dough and filling, rising time, and baking time. The dough should not be too hard, as the roll cake will be too dry, and if it is too soft, it will be difficult to transfer the roll cake into the mold.