Chestnut Cake with Ginger




Rating: 3.73 / 5.00 (191 Votes)


Total time: 45 min

Ingredients:







For the cream:







To decorate:



For coating:



Instructions:

For the chestnut cake, beat the eggs, powdered sugar and vanilla sugar until very foamy. Sift the cocoa into the flour and fold into the fluffy mixture. Pour the mixture into a buttered and floured cake tin (diameter 24 cm) and bake at 180 degrees in a preheated oven for about 25 – 30 minutes.

In the meantime, prepare the maronic cream.dissolve the gelatin leaves in the rum. Whip the whipped cream with cream stiffener until firm. Mix 2 spoonfuls of whipped cream with the dissolved gelatin and then fold in the whole mass of whipped cream. Finally, mix in the chestnut rice.

Cut the cooled cake horizontally in half and spread a thin layer of ginger jam. Then spread a layer of maronic cream. Place the second part of the cake back on top and apply another layer of ginger jam and a layer of maroni cream.Decorate the maroni cake with a little chocolate icing if desired and top with chestnuts.

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