Layered cake with chestnuts and caramel

Submitted by enr on 27 Oct 2011
# For the cream:
400 g peeled and boiled chestnuts or 530 g raw
2 cans sweetened condensed milk (from 200 g)
450 g sour cream
120 g sugar
1 / 2 pod vanilla, rum or cognac essence
# For coconut base:
3 large eggs (type L)
120 g of powdered sugar
80 g sifted flour
50 g coconut
30 ml cognac, 70 g of sugar and 200 ml water for syrup
# For walnut bases:
150 g of powdered sugar
100 g ground walnuts
3 egg whites
20 g starch
# For decoration:
400 g or couverture chocolate
150 g sugar for caramel
100 g sour cream ganasha
100 g marzipan
15 g cocoa for rolling balls of marzipan
Layered cake with chestnuts and caramel
Photo added on
Photo author
Cream: Chestnuts boiled hour-hour and a half in a pressure cooker. Cool and peel. condensed milk, without opening, cover with water and boil for 4 hours in a regular pot or two hours in a pressure cooker on low heat. Cool. Blend with mixer heated cream with chestnuts and sugar. Add boiled condensed milk. Add vanilla and rum or brandy flavoring. Mix well. Coconut base: Beat the eggs with the powdered sugar until the mixture turns white. Add the flour and coconut. Bake in a pan with a diameter of 24 cm on paper baking 20-30 minutes at 180 C. Walnut base: Sugar and egg whites are broken down to not hard egg white, add and the walnuts starch. On baking paper with a pencil outline 2 rounds with diameter of 24 cm, which are filled with walnut paste. Bake 15 minutes in preheated oven 180C. Cool. Syrup: Water and sugar are placed on a hotplate and stirred until boiling. Add cognac. The cake is shaped like coconut base is cut in two and each part in shaping the cake moist. One of coconut bases put at the bottom and top are two walnut the base. Complete with coconut base. The bases stick with chestnut cream. Also top the cake covered with a thin layer of cream. Thaw 350 g chocolate and make the figures for decoration and chocolate outer edge of the cake. The rest is dusted on the cake. The cream is heated and it pour 50 g chopped chocolate. With the resulting Ghana make roses and stick figures on the cake. Caramel is prepared by putting sugar in a pan with water. Put it on the stove and stir until a light caramel. Cool to 40-50 seconds. Spoon make figures and thread on baking paper. made of marzipan balls rolled in cocoa and dip in melted chocolate. The cake is decorated with chestnuts, chocolate edge and forms of caramel and chocolate. * For coconut base - If you have not scored enough air in the mixture with the eggs and sugar will not rise up the base * If you do not have a mixer and beating by hand, you can add 1/2 packet of baking powder - ie less than 1 tsp
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27 Oct 2011
Menu magazine br.42, 2010.


very hard, but worth it! Marina, congratulations for the beauty that you create!

ma_ri_na, the cake is your killer. Congratulations, patience and skill. Jump to the monitor stopped me :))) Is there a trick in peeling chestnuts? I have not been able to keep them whole, broken me in peeling and my annoying.

Great cake would you tell me the weight of condensed milk posladenoto here are a different caliber?

Thank you for the kind words. Condensed milk was about 200 g., I bought them from different places, one commissioned by supermarket chain, but the boxes were small and so I put 2 pcs. Chestnuts boil them in the morning an hour or so and left them in the pressure cooker and only evening peel them. It does not break much, I guess because they were wet. I'm not chopping outer shell before cooking, I did not have time.

The cake is very beautiful

oleee very beautiful