Chestnut snow cake
easy
90 mins
270 mins
Ingredients
- 150 g Dark chocolate
- 150 g Butter
- 200 g Chestnuts (vacuum-packed)
- 4 Eggs (Gr. M)
- 7-10 Tbsp Salt
- 150 g Sugar
- 1 Organic Orange
- 1 glass Chestnut cream (370 g; e.g. from Bonne Maman)
- 50 g Spelt flour (Type 630)
- 1 TEASPOON Baking Powder
- 5 TABLESPOONS Orange liqueur
- 750 g Whipped cream
- 1 pck. cream stiffener
- 7-10 Tbsp Grease
- baking paper
Directions
- 1
Chop the chocolate and melt it with butter in a pot at low heat, stirring from time to time. Let it cool down a little. Crush the chestnuts in a tall container with a blender.
- 2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Separate eggs. Beat egg whites until stiff, adding 1 pinch of salt and sugar. Mix egg yolk, orange peel, 120 g chestnut cream and chestnut crumbs. Stir in chocolate mixture. Mix flour and baking powder, stir in briefly. Fold the beaten egg white in 2 portions into the chocolate dough.
- 3
Put the dough into a greased springform pan (20 cm Ø) and smooth it down. Bake in the oven for 40-45 minutes. After about 30 minutes, cover with baking paper if necessary. Take out, prick the base several times with a wooden skewer. Sprinkle with liqueur. Let it cool down.
- 4
Whip 450 g cream until very stiff, fold into 250 g chestnut cream. Remove the base from the mould. Spread the cream dome-shaped on the base. Whip 300 g cream until stiff, allow cream stiffener to trickle in. Pour cream into a piping bag with a perforated spout and squirt it onto the chestnut cream in patches close together. Chill the cake for about 1 hour.
Nutrition Facts
570 kcal
51 g
38 g
6 g
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