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Chestnut puree cake

Chestnut puree cake


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I found this recipe on the net and as I like chestnuts I said to try it ..... it is very good, fluffy and not very sweet. Aaaaaaa, and it disappears from the tray in the blink of an eye :)

For rock:

  • 4 eggs
  • 100 g sugar
  • 5 tablespoons flour
  • 2 tablespoons cocoa
  • 2 tablespoons oil
  • 1/2 sachet baking powder
  • 1 pinch of salt

Ptr cream:

  • 1 sachet of vanilla pudding
  • 400 ml of milk
  • 3 tablespoons sugar
  • 1 packet of chestnut puree - 250 g
  • 50 g butter

Ptr topping:

  • 200 ml liquid cream
  • chocolate for grating

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Chestnut puree cake:

Beat the egg whites well with 4 tablespoons of cold water and a pinch of salt. Then add the sugar and mix together until melted. The yolks are mixed with the oil and added to the egg whites. Mix the dry ingredients well, then gradually add to the eggs, stirring gently. Pour the dough into the tray lined with baking paper and bake for about 30 minutes. Check with the toothpick if the worktop is baked.

Meanwhile, prepare the pudding as written on the package, then leave it to cool, stirring constantly. When it is almost cold, add the melted butter and chestnut puree and mix until smooth.

After the countertop has cooled, spread the cream over it and refrigerate for about a quarter of an hour.

Beat the whipped cream well and spread it over the cream, and grate the chocolate on top.

Source


Cake with honey and chestnut puree

In a bowl, melt the honey, butter and sugar over low heat. Stir constantly and do not boil. In a larger bowl weigh the flour, add cocoa, baking powder, baking soda, butter mixture with honey and 3 eggs. Knead on the table until you get a homogeneous composition that can be stretched. Wrap the dough obtained with a foil and leave it to rise for 2 hours at room temperature. Divide the dough into 3 equal parts and with the help of a rolling pin we spread the sheets. Preheat the oven to 170 degrees and bake the sheets on the back of the tray, lined with oil and flour, for 8 minutes. Let's have a big gija with the sheets because they can break very easily.

Step 2

For the cream, mix the vanilla pudding powder with milk, 100 g sugar and vanilla sugar, everything is boiled and a thick pudding is obtained which is left to cool. Stir from time to time so as not to form a skin. Using a mixer, beat the butter kept at room temperature with 100 g of sugar. To the cooled vanilla pudding add the chestnut puree and mix with the mixer. Add a little of the composition to the butter foam, mixing with the mixer until all the amount is incorporated. At the end, the rum essence is added. The honey leaves are filled with the cream obtained.

Step 3

Melt the chocolate with the oil for the icing and glaze the top of the cake. Leave the cake overnight, cut and serve. Good appetite!


Chestnut puree cake

ingredients
-for the top, 5 eggs, 6 tablespoons flour, 6 tablespoons sugar, 2 tablespoons water, 1 sachet baking powder, 1 tablespoon grated ness, -for cream, 200 ml whipped cream, 1 sachet vanilla sugar, 400 g chestnut puree , -for syrup, 150 ml water, 3 tablespoons full of sugar, rum essence, -for icing, 6 tablespoons cocoa, 6 tablespoons powdered sugar, 3 tablespoons oil, 3 tablespoons hot water

Difficulty: Average | Time: 1h 20 min


How to make a cake top with chestnut puree cream

Separate the egg white from the yolk.

In a bowl, beat the egg white with a pinch of salt and 2 tablespoons of cold water until it sticks to the blades of the mixer.

Then gradually add the sugar and mix well until it melts.

Add the yolks one by one, mixing after each one.

The sifted flour and mixed with the baking powder is put gradually, mixing with a spatula from bottom to top so as not to leave the composition.

In a cake pan greased and lined with flour with a diameter of 20 cm, put the dough and put in the preheated oven at 190 degrees for 35-40 minutes.

To know if the countertop is baked, we do the toothpick test.

Remove the countertop, put it on a grill or on a wooden countertop to cool.

When it cools, cut it into 3 equal parts.


(for the square shape of 20/20 cm)
countertop: 200 g biscuits, 100 g white chocolate, 100 g melted butter, 150 g chopped walnut kernels
cream 1: 250 g fresh cottage cheese, 75 g powdered sugar, 200 g chestnut puree (about 8 tablespoons)
cream 2: 200 g sour cream, 150 g powdered sugar, a handful of fresh crushed raspberries and another handful of fresh raspberries

Crush the biscuits on the robot then mix with the fried and crushed walnut kernel, with chocolate and melted butter. Knead well until a perfect homogenization then place in an even layer in the pan, pressing well with the back of a spoon.
Mix the cheese well with the sugar until it becomes a bound cream and add little by little, the chestnut puree. Pour over the biscuits and let it cool for a few hours. Ideally it would be from evening to morning. Place a few ripe raspberries on top of the puree cream, evenly distributed over the entire surface. Sour the cream at maximum speed, incorporating a little powdered sugar. When it starts to bind, like a whipped cream, add crushed raspberries or a little syrup then pour and spread carefully over the raspberries on the layer of mashed cream. Leave it to cool for at least 2 hours before cutting it into squares.

Extracted: In creams you can add dehydrated and melted gelatin to the sea bath, for a faster hardening.

Try this video recipe too


Quiky cake with chestnut cream

Quiky with cream of chestnuts, a cake that has layers with different textures, with different tastes, giving the dessert dreamy flavors and consistency.
Edible chestnut (sweet chestnut) it is a deciduous tree, with a walled wall, straight stem, large, cylindrical, large in size, frequently touching and measuring 209 ndash35 m. reaches a diameter of 4 m, and in extreme cases even up to 6 m. Trees over 100 years old are often hollow. When fully ripe, which takes place sometime in mid-October, the mantle opens progressively, letting the ripe fruit be seen, whose shell has a beautiful shiny brown-chestnut color. .
Chestnuts can be eaten ripe, you can make a delicious very consistent puree, which can be consumed as such, it can be used in various creams for cakes and cakes, as a cream for cakes.

Photo: Pr & # 259jitur & # 259 Quiky with cream & # 259 chestnuts & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i need for countertop:
200 g biscuits
150 g margarine & # 259
200 g walnut kernel pr & # 259jit, m & # 259run & # 539it
For cream 1:
150 ml fri & # 537c & # 259 liquid & # 259
3 sachets of vanilla sugar
100 g sweet br & acircnz & # 259
1 tablespoon yogurt
1 sachet (10 g) gelatin & # 259
chocolate cereal & # 259
For cream 2:
150 ml fri & # 537c & # 259 liquid & # 259
3 sachets of vanilla sugar
c & acircte 2 tablespoons chestnut puree & # 537i ro powder # 537cove
1 gelatin sachet & # 259
cereals & wafer rolls with cream for decoration
Preg & # 259te & # 537ti a & # 537a:
Mix biscuits & # 539ii m & # 259run & # 539i & # 539i, nuts & # 537i melted margarine & # 259. In a 22 cm shape, press the compositions on the edges of the wafers.
Mix the cold and vanilla sugar, then add the yogurt, sweet cheese and hydrated gelatin and 100 ml of melted water in a bain-marie. Proceed similarly to the second cream & # 259. Pour over cream top 1, sprinkle with cereal and sprinkle with a tablespoon of cream. Chicken cream 2 & # 537i decorate. & Icircl r & # 259ce & # 537ti 2 hours.

Re & # 539et & # 259 de Ani & # 537oara Ursan, Cernavod & # 259, jud. Constan & # 539a


Chestnut puree with whipped cream

Today I will show you how to prepare a delicious dessert in 5 minutes, namely chestnut puree with whipped cream.

With just two ingredients we can prepare a dessert that you will love, without even turning on the stove.

If you like the aroma of chestnut puree, try this simple dessert.
You will not regret trying this simple and quick dessert.


Chestnut recipes: 4 delicious dishes that you must try

Chestnuts are ideal for vegetarians or anyone who wants to eat a healthier diet. This walnut is perfect for baking cakes, making flavored butter, desserts and many other dishes.

Here are four recipes you will love!

1. Chestnut recipes: grilled or baked

The traditional preparation of chestnuts involves ripening them. Prepared this way, you can add them to various dishes, such as pasta, rice, smoothies and sauces. It is also very simple to prepare them and you can use them as a base for many other dishes.

Necessary ingredients

Method of preparation

  • Before frying or baking the chestnuts, make a horizontal slit in them, so that it bakes faster.
  • Then preheat the oven to 170 ° C and bake the chestnuts for 25 minutes or do this on the stove in a hot wok or pan.
  • Remove the chestnuts and wrap them in a piece of clean cloth. Shake them gently to remove the peel.
  • If desired, sprinkle with salt to taste.

2. Chestnut jam

Do you want to eat chestnuts for breakfast or as a snack between meals?

If so, then consider this chestnut jam recipe. Chestnut jam is excellent on bread, biscuits and pancakes, among others. In addition, you can add it to other tasty dishes.

Necessary ingredients

  • 10 large chestnuts
  • 650 g of brown sugar
  • 240 ml of water
  • 1 vanilla pod (You can use vanilla extract instead. However, make sure you bought a quality product and not a cheap imitation).

Method of preparation

  • First, make a horizontal slit in the chestnuts and boil them for 10 minutes. Then peel them and crush them.
  • Dissolve the sugar in water and heat everything over medium heat for about 15 or 20 minutes. Stir the syrup continuously so that it does not caramelize.
  • Then, add the chestnut puree and vanilla to the syrup.
  • Cook the jam over low heat for 20 minutes.
  • Add more water if you think the mixture is too thick.

3. Apple and chestnut cake

This apple and chestnut cake requires a little more cooking time than the two previous recipes. However, it is worth the time and work. Why? This is a delicious dessert which you can enjoy either as a simple snack or on the occasion of a family holiday. You will really like it!

Necessary ingredients

  • 75 g of raisins
  • 4 apples
  • 90 g of chestnut flour
  • 4 tablespoons honey
  • 110 g of chopped almonds
  • 240 ml of milk
  • 1 or
  • 1 tablespoon poppy seeds
  • 4 tablespoons extra virgin olive oil
  • Nutmeg
  • A pinch of salt

Method of preparation

  • For starters, soak the raisins in water for 30 minutes. Then drain the liquid well.
  • Peel and chop the apples.
  • Bake the chestnut flour for 10 minutes in a thick-bottomed pan on low heat and then move it to a deep bowl.
  • Next, incorporate the rest of the ingredients: raisins, honey, almonds, milk, egg, poppy seeds, olive oil, nutmeg and salt.
  • Transfer the mixture to a greased cake tin and bake in a preheated oven at 175ºC. The cake should be ready in about 40 minutes.

4. Pancakes with chestnut cream and yogurt

Your kids will love this recipe for pancakes with chestnut cream and yogurt. You can't go wrong with these delicious pancakes! Their calorie content is a bit higher, but you can consume them as an occasional snack and breakfast.

Necessary ingredients

  • Pancakes
  • 150 g of chestnuts
  • 100 g of sugar
  • 1/2 peeled and chopped apple
  • The water
  • 1/2 tablespoon ground cinnamon
  • Creamy yogurt

Method of preparation

  • First, make a horizontal slit in the chestnuts and steam them with a little water for a few minutes. Then peel them and chop them.
  • Place the chestnuts in a microwave-safe container and add the sugar, apple, a little water and cinnamon.
  • Put the dish in the microwave for two minutes at maximum power.
  • Then, mix everything to get a fine cream. (You can keep it in the fridge for up to two weeks.)
  • In the last step, fill each of the pancakes with this mixture, then fold them and decorate them with creamy yogurt to taste.

Chestnuts contain protein, healthy fats and antioxidants which are wonderful for your body. However, the caloric content of chestnuts varies depending on how they are prepared. So, try to eat moderate portions so as not to exceed your daily caloric intake.


(for the square shape of 20/20 cm)
countertop: 200 g biscuits, 100 g white chocolate, 100 g melted butter, 150 g chopped walnut kernels
cream 1: 250 g fresh cottage cheese, 75 g powdered sugar, 200 g chestnut puree (about 8 tablespoons)
cream 2: 200 g sour cream, 150 g powdered sugar, a handful of fresh crushed raspberries and another handful of fresh raspberries

Crush the biscuits on the robot then mix with the fried and crushed walnut kernel, with chocolate and melted butter. Knead well until a perfect homogenization then place in an even layer in the pan, pressing well with the back of a spoon.
Mix the cheese well with the sugar until it becomes a bound cream and add little by little, the chestnut puree. Pour over the biscuits and let it cool for a few hours. Ideally it would be from evening to morning. Place a few ripe raspberries on top of the puree cream, evenly distributed over the entire surface. Sour the cream at maximum speed, incorporating a little powdered sugar. When it starts to bind, like a whipped cream, add crushed raspberries or a little syrup then pour and spread carefully over the raspberries on the layer of mashed cream. Leave it to cool for at least 2 hours before cutting it into squares.

Extracted: In creams you can add dehydrated and melted gelatin to the sea bath, for a faster hardening.

Try this video recipe too


Chestnut puree roll

I have long decided to make something sweet with chestnut puree. And because I didn't want to eat it only with whipped cream as we find it at confectioneries, I said to try an equally simple recipe, namely a roll with chestnut puree. It is made quickly in about 30 minutes and is absolutely delicious :).

  • 3 eggs
  • 3 tablespoons powdered sugar
  • 2 tablespoons flour
  • 1 teaspoon oil
  • 1 tablespoon cocoa
  • 125g butter 80-82% fat
  • 250g chestnut puree
  • 75g old powder
  • 2 drops of rum essence

or a glaze of 100g chocolate and 50ml sour cream

1. Whisk the egg whites, mix the yolks with the powdered sugar and then add the oil and mix the flour with the cocoa powder. Don't make my mistake and sift the cocoa powder otherwise you will be surprised to be granular :).

Alternatively, add to the mixture of yolks and sugar the egg whites, foam and flour mixed with cocoa. Mix lightly over your head with a spatula, pour the composition into a 25 & # 21535 tray lined with baking paper and bake at 180gC for 10 minutes.

Turn the top over on a damp napkin or lined with powdered sugar and roll lightly. Let cool.

2. For the cream, mix the butter with the powdered sugar for a few minutes and then gradually add the chestnut puree. At the end we add the rum essence.

3. Spread the cream over the counter and roll lightly.

Decorate with whipped cream or even better with a chocolate icing. Heat the whipped cream for the fire and add the broken chocolate pieces. Stir quickly until smooth and pour the warm icing over the roll.

You can serve the roll immediately :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Cake recipe with mascarpone and chestnut puree

2 eggs
65 ml oil
120 ml yogurt
150 ml of hot water
1 teaspoon vanilla extract
100 gr flour
65 gr almond flour
30 gr cocoa
120 gr sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

200 cream for whipped cream of 32% fat
250 grams of mascarpone
2 tablespoons powdered sugar
2 tablespoons chestnut puree

  • Preparation for the cake recipe with mascarpone and chestnut puree
  1. We start, obviously, by making the countertop and for this, the first step is to turn on the oven at 180 degrees and to prepare a 25/38 cm tray in which we will put it in the oven.
  2. Put cocoa in a cup and gradually pour hot water into the cocoa, stirring constantly until it becomes like a cream and then leave it to cool.
  3. Separately mix wheat flour with almond flour, sugar, baking powder, baking soda and salt.
  4. In another bowl, put the eggs, beat them with a fork and gradually add the oil, vanilla essence and yogurt and then add the cocoa cream that has cooled in the meantime and mix everything well.
  5. Pour the liquid ingredients over the solid ones, mix lightly and homogenize the composition.
  6. We put the composition obtained in the tray in which we previously put baking paper, we try to level it as well as possible so that it is uniform and finally to have a top as equal as possible.
  7. Bake for about 20-25 minutes, depending on the oven.
  8. We do the test with the toothpick and when it is ready we take the tray out of the oven, leave it to cool for a minute or two, then we take the top out of the tray and leave it to cool on a metal grill.
  9. When it has cooled completely, cut the top in half and prepare mascarpone cream and chestnut pureewhich is very simple and easy.
  10. First of all, we start by making whipped cream, proceeding as we explained here, and at the end we add the sugar and beat for another minute with the help of the mixer.
  11. Separately mix the chestnut puree with the mascarpone cheese and then incorporate two or three tablespoons of whipped cream into the mascarpone cream, then add it all over the whipped cream and mix with a mixer, at low speed or one speed.
  12. We put the top on a plate, we divide the cream in two and we spread one part over the first piece of top placed on the plate and over this we put the second top and then the other part of the cream.
  13. Decorate simply, with grated chocolate on top and then let cool and then cut into pieces of the desired size.