A cake to welcome autumn – Chestnut Cream Cake
Low gluten flour 3.2 oz
Fine sugar 2.8 oz
Butter 1.1 oz
Milk 1.1 oz
Chestnut Cream Ingredients
Unsweetened Chestnut puree 3.5 oz
Icing sugar 0.7 oz
Light cream 7.1 oz
Light cream 7.1 oz
Fine sugar 0.5 oz
Cream cheese 1.4 oz
Mascarpone cheese 1.4 oz
Cooked chestnut granules 8.8 oz
For the cake.
① Heat the butter and milk together until the butter is melted, keeping the temperature between 40 °C.
② Separate the eggs, water syrup and place the egg whites in a clean, waterless and greaseless beating bowl. Add the fine sugar to the egg whites in three batches and whip until large sharp hooks are formed.
③ Pour the egg yolks into the egg white batter and beat well.
④ Add half of the sifted low flour and mix well, then add the other half of the flour and mix well.
⑤ Take a little of the batter and mix it with the butter, then pour it back into the larger batter and continue to mix well.
⑥ Line the moulds with greaseproof paper, pour into the moulds and shake out the air bubbles. Bake in a preheated oven at 150°C for 50 minutes to colour.
⑦ Bake for 50 minutes at 150°C. Bake until the top is coloured and there are no sticky crumbs when a bamboo skewer is inserted.
Beat the unsweetened chestnut puree with icing sugar and rum until smooth, then add the light cream in three batches and beat until creamy and firm in texture.
Set aside in a laminating bag.
Mix all the ingredients together and beat until the texture is clear and small sharp corners are lifted.
① Cut the cake brioche into 3 slices.
② Place one cake tin on the cake tray, put the chestnut cream on it and smooth it out with a spatula, then spread the diced chestnuts on it and spread a thin layer of chestnut cream.
③ Place the second cake tin on top, aligning it with the first one, do not place it askew and press it down slightly. Repeat ②.
④ Take the whipped cream out and spread the top.
⑤ Use the remaining chestnut buttercream to decorate the top of the cake. Cut a small slit in the laminating bag and squeeze out a thin line to decorate the top. Garnish with diced chestnuts and edible greenery.
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