Chestnut cake recipe

This chestnut cake is very easy to make, delicious and without an oven. Taking advantage of the chestnut time, which is very short, we have prepared this cake that is a delight, as well as simple and soft in terms of texture. This cake is made with chestnut cream which, although it is easy to find it already made, we can make it 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. Likewise, we have the opportunity to prepare more cream than necessary in order to save it and use it to make other desserts.

You dare? Well, stay in this article, discover how to make chestnut cake and let yourself be surprised by its flavor.

Ingredients to make chestnut cake:

• 180 grams of cookies
• 80 grams of melted butter
• 400 milliliters of cream or milk cream to mount
• 125 milliliters of milk
• 300 grams of chestnut cream
• 1 envelope of curd
• 2 tablespoons of sugar
• For the chestnut cream:
• 400 grams of chestnuts
• 400 milliliters of milk
• 150 grams of sugar (¾ cup)
• 1 tablespoon vanilla essence
• 1 pinch of salt

How to make chestnut cake:

1. To start with the chestnut cake, first crush the biscuits and mix them with the melted butter.
2. The result should be a compact paste. You can use any type of sweet cookie and even make your own following the shortbread cookie recipe.
3. Trick: crush the cookies in a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
4. Place the cookie dough on the bottom of a removable mold of about 20 cm.
5. Press with your hands or a spoon so that it is very even throughout the base and along the edges.
6. Reserve the mold in the fridge while you continue preparing the chestnut cake.
7. Prepare the chestnut cream byblanching the chestnuts for 5 minutes and having previously cut them.
8. Then, drain them, let them cool down and peel them. Cook the chestnuts again with the rest of the ingredients for approximately 20 minutes and grind.
9. Discover all the details in the sweet chestnut cream recipe.
10. Heat the cream in a saucepanover medium heat with the 2 tablespoons of sugar.
11. Stir constantly to help the sugar dissolve sooner and the milk cream does not boil.
12. When it is hot but not boiling, add the chestnut cream. Keep stirring until everything is well dissolved and integrated.
13. Pour the 125 ml of milk into a glass, add the curd envelope and stir until it is completely dissolved.
14. If grandma’s chestnut cake is going to be eaten by people who follow a vegetarian diet, you can replace the curd with agar-agar.
15. When the cream that you have on the stove starts to boil, add the glass of milk with the curd (or agar-agar) and keep stirring.
16. Once it boils again, remove the preparation from the heat and leave it for a few minutes to temper.
17. Take the mold out of the fridge and pour the cream over the biscuit base. We recommend pouring it little by little and uniformly so that it reaches the entire mold well.
18. Allow it to warm up and reserve the easy chestnut cake in the fridge for about 4-6 hours to set. The chestnut cake is almost there!
19. Tip: you can also do it the day before and leave it overnight, it will be much better.
20. When you are going to serve the cake, remove it from the refrigerator and remove it from the mold very carefully.
21. You can sprinkle a little cocoa powder on top, it will be an elegant presentation and it will offer an exquisite contrast of flavors.
22. Chestnut cakes are an autumn classic, so they cannot be missing from our recipe book. Along with the typical roasted sweet potatoes, the grandmother’s chestnut cake recipe is one of the most common.