Chestnut Cream Cake
A holiday winner, this light sponge cake is the perfect base for the nutty-flavoured cream. Look for cans of chestnut spread or cream in gourmet stores or the baking aisles of grocery stores. Chocolate hazelnut spread, such as Nutella, can also be used.
Servings: 10 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 323 |
| pro | 4 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 30 g |
| fibre | 1 g |
| chol | 139 mg |
| sodium | 69 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 6% |
| vit A | 21% |
| vit C | 3% |
| folate | 14% |
-
2 eggs
3 eggs, separated
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
Pinch salt
3/4 cup (175 mL) all-purpose flour
Chestnut Cream Filling:
2 cups (500 mL) whipping cream
3 tbsp (50 mL) cognac or brandy
3/4 cup (175 mL) sweetened chestnut spread
1/2 oz (15 g) bittersweet chocolate, finely grated
Preparation:
Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper. Set aside.
In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.
In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)
Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.
Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.
Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.
In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.
In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)
Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.
Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.
Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.
Source
Canadian Living Magazine: December 2006
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For more ideas on cooking with Real Cream, click here |
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