Chestnut Slices

You dont have to wait for autumn to prepare this delicious dessert with a light sponge cake, tasty chestnut cream, and whipped cream. Peeled roasted chestnuts are available in every well-stocked store, and if you cant find chestnut flour, you can easily substitute it with regular white flour.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Biscuit

  • 2 piece Egg, fresh

  • 60 g Sugar, white

  • 50 g Nuts, chestnut, fresh

  • 10 g Cocoa, powdered, unsweetened

Cream

  • 200 g Nuts, chestnut, cooked

  • 200 ml Sweet cream

  • 2 spoons Sugar, brown

  • 1.5 spoons Alcohol, Rum

  • 1 teaspoon Vanilla, extract, imitation

  • 250 ml Sweet cream

  • 1 spoon Powdered sugar

  • 1 spoon Butter, unsalted

  • pieces chocolate, dark

Steps

  1. Preheat the oven to 170 degrees Celsius. Grease a narrow, elongated baking pan with butter.

  2. Place eggs and sugar in a large bowl and beat them with an electric mixer for 10 minutes until you get a light, pale yellow cream. Then gradually and gently fold in the sifted chestnut flour and cocoa. Pour into the baking pan and bake for 20 minutes, then let it cool.

  3. Combine chestnuts, cream, brown sugar, rum, and vanilla extract in a pot and bring to a boil. Reduce the heat and cook for 10 minutes, then blend with an immersion blender until smooth. Spread the chestnut cream over the baked sponge cake and smooth it out.

  4. Whip the cream and powdered sugar until stiff. Spread it over the chestnut cream and smooth it out. Place the dessert in the refrigerator for two hours, then cut it into slices and, if desired, sprinkle with chocolate shavings before serving.

Nutrition Information (Per 100g)

  • Calories: 210.64 kcal
  • Fat: 5.31 g
    • Saturated Fat: 2.09 g
  • Carbohydrates: 32.8 g
    • Sugars: 17.25 g
  • Protein: 4.36 g
  • Fiber: 1.14 g