Chestnut slice with raspberry jam

Name: Chestnut slice with raspberry jam
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 3 Eggs (size M); 1 pinch Salt; 125 g Sugar; 1 package Vanillin sugar; 50 g Flour; 1 1/2 TABLESPOONS Cornstarch; 1/2 TEASPOON Baking Powder; 5 sheets Gelatine; 250 g Mascarpone; 350 g Chestnut purée; 1 TABLESPOON cherry brandy; 150 g Whipped cream; 100 g Raspberry Jam; 150 g Milk chocolate; 9 red chocolate lentils; 50 g Dark and white chocolate to decorate; 7-10 Tbsp Cocoa powder; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

3 Eggs (size M)
1 pinch Salt
125 g Sugar
1 package Vanillin sugar
50 g Flour
1 1/2 TABLESPOONS Cornstarch
1/2 TEASPOON Baking Powder
5 sheets Gelatine
250 g Mascarpone
350 g Chestnut purée
1 TABLESPOON cherry brandy
150 g Whipped cream
100 g Raspberry Jam
150 g Milk chocolate
9 red chocolate lentils
50 g Dark and white chocolate to decorate
7-10 Tbsp Cocoa powder
baking paper

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, 75 g sugar and vanillin sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in.
2
Spread the mixture evenly on a baking tray lined with baking paper (approx. 36 x 38 cm). Bake in a preheated oven (electric cooker: 220 °C/ convection oven: 190 °C/ gas: see manufacturer) for 8-10 minutes.
3
Take the sponge out of the oven and let it cool down.
4
Soak gelatine in cold water. Mix mascarpone, chestnut puree, 50 g sugar and cherry brandy. Squeeze the gelatine and melt it in a small pot. Stir in 5 tablespoons of mascarpone mixture, then stir into the rest of the mascarpone mixture, refrigerate.
5
Whip the cream with the whisks of the hand mixer until stiff. When the cream starts to gel, fold in the cream.
6
Turn the sponge onto the work surface, carefully peel off the baking paper. Halve the sponge cake. Place one half as a base on a cake plate, enclose with a square cake frame. Spread raspberry jam on the base.
7
Smooth the chestnut cream on top. Place the second sponge cake on top. Chill for at least 2 hours.
8
Roughly chop the milk chocolate and melt it over a warm water bath. Spread the slices with chocolate, chill for about 15 minutes. Chop dark and white chocolate separately and melt over a warm water bath.
9
Pour into a piping bag with a small perforated nozzle. Cut into about 9 squares. Decorate each square with chocolate lentils and the chocolate varieties as reindeer face. Dust with some cocoa powder if necessary.