Chestnut Cream Cake

By The Canadian Living Test Kitchen

18 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	323323 cal
pro	4 g4g pro
total fat	21 g21g total fat
sat. fat	12 g12g sat. fat
carb	30 g30g carb
fibre	1 g1g fibre
chol	139 mg139mg chol
sodium	69 mg69mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	2121 vit A
vit C	33 vit C
folate	1414 folate

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.

Ingredients

2 eggs 2 2eggeggs
3 eggs , separated3 3eggeggs, separated
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1 pinch salt 1 1pinch pinchsalt
3/4 cup all purpose flour 3/4 3/4cup cupall purpose flour
Chestnut Cream Filling:
2 cups whipping cream 2 2cups cupswhipping cream
3 tbsp cognac 3 3tbsp tbspcognac or brandy
3/4 cup sweetened chestnut spread 3/4 3/4cup cupsweetened chestnut spread
1/2 1/2oz ozbittersweet 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.

Source : Canadian Living Magazine: December 2006