This chestnut cake is very easy to make, delicious and without oven. Taking advantage of the chestnut time, which is very short, we have prepared this cake that is a delight, in addition to simple and soft in terms of texture. This cake is prepared with chestnut cream that, although it is easy to find it already made, we can do at home without any difficulty. In addition, in this way the cake will be much more homemade and healthy, since we can choose each and every one of the ingredients. We also have the opportunity to prepare more cream than necessary to save it and use it to make other desserts. Animas? Well, stay in recipes, discover how to make chestnut cake and let yourself be surprised by its flavor.
| 🚻 6 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse |
| Ingredients to make chestnut cake: |
| 180 grams of cookies 80 grams of meter meter 400 milliliters of cream or milk cream to mount :: 400 grams of chestnuts 400 milliliters of milk 150 grams of sugar (¾ cup) 1 tablespoon of vanilla essence 1 pinch of salt |
| Additional characteristics: average cost, popular in autumn-winter, boiled |
Ingredients to make chestnut cake:
1. To start the chestnut cake, first crush the cookies and mix them with the melted butter. The result must be a compact paste. You can use any type of sweet cookie and even make them following the recipe for butter cookies.
Trick: Crush the cookies in a processor or introducing them into a plastic bag and crushing them with a roller.
2. Place the cookie dough on the bottom of a removable mold of about 20 cm. Press with the hands or a spoon so that it is very uniform throughout the base and the edges. Book the mold in the fridge as you continue preparing the chestnut cake.
3. Prepare the chestnut cream scaling the chestnuts for 5 minutes and having made a cut before. Then, drain them, let them temper and attempts. Kitchen the chestnuts again with the rest of the ingredients for approximately 20 minutes and crush. Discover all the details in the sweet chestnut cream recipe.
4. Heat the cream in a saucepan over medium heat with the 2 tablespoons of sugar. Remove constantly to favor the sugar dissolve before and the milk cream does not boil.
5. When it is hot but without boiling, add the chestnut cream. Keep stirring until everything is dissolved and integrated.
6. Pour the 125 ml of milk into a glass, incorporate the curd envelope and remove until it is completely dissolved. If the grandmothers chestnut cake will eat it people who follow a vegetarian diet, you can replace the curd by agar-water.
7. When the cream you have in the fire begins to boil, add the glass of milk with the curd (or agar) and keep stirring. Once it boils again, remove the preparation of the fire and leave it for a few minutes to temper.
8. Remove the nevera mold and pour the cream on the base of cookies. We recommend throwing it little by little and uniform so that it reaches the entire mold. Allows you to fit and reserve the easy chestnut cake in the fridge about 4-6 hours for you to set. There is almost the chestnut cake!
Trick: You can also do it the day before and leave it throughout the night, it will be much better.
9. When you are going to serve the cake, remove it from the refrigerator and unmold very carefully. You can sprinkle a little cocoa powder, will be an elegant presentation and offer an exquisite flavors contrast. Chestnut cakes are a classic autumn, so you cannot miss in our recipe book. Together with the typical roasted sweet potatoes, the grandmothers chestnut cake recipe is one of the most common.
