Chestnut cake and apple juice cream


Total time: 2hr 15m
Preparation Time: 30m

Servings
For 8 people


Nutritional Information

Contains 664 Kcal, 11g Protein, 54g Carbohydrates, 44g Fat


Ingredients

  • Chestnut cake
  • 100 g butter, weich
  • 4 eggs
  • 150 g icing sugar
  • 200 g ground hazelnuts
  • 300 g frozen chestnut puree, defrosted
  • 50 g walnuts, roughly chopped
  • 1 parcel vanilla sugar
  • 0.5 parcel baking powder
  • Backen
  • a little icing sugar
  • Apple juice cream
  • 2 eggs, verklopft
  • 1 parcel vanilla sugar
  • 50 g cane sugar
  • 1 tbsp cornflour
  • 5 dl fruit juice
  • 1 organic lemon, use grated zest and a little of the juice
  • 2 dl full cream, steif geschlagen
  • Utensils
  • Für eine Springform von ca. 24 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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Instructions

  • Chestnut cake

    Line a springform pan (25 cm in diameter) with baking paper, butter the rim. Preheat the oven to 200°C. Beat the butter, icing sugar and eggs until light and fluffy. Add the chestnut puree. Add the nuts, vanilla sugar and baking powder, stir briefly. Transfer the mixture to the prepared tin. Bake the chestnut cake for approx. 45 mins. in the centre of the preheated oven. Remove the cake from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool. Cut the chestnut cake into slices and dust with icing sugar.
  • Backen

    ca. 45 Min. in der Mitte des auf 200 Grad vorgeheizten Ofens. Kuchen herausnehmen, etwas abkühlen, Formenrand entfernen, auf ein Gitter schieben, auskühlen. Marronikuchen in Würfel schneiden, mit Puderzucker bestäuben.
  • Apple juice cream

    Bring the eggs, sugar, vanilla sugar, cornflour and apple juice to the boil while stirring. Bring to just below the boil, stirring constantly. Remove the pan from the hob and continue to stir for a moment. Strain the cream into a bowl and set aside until cold. Before serving, cover and chill for at least 1 hr. Shortly before serving, add the lemon zest and a few dashes of lemon juice. Beat the double cream until stiff and loosely fold into the apple cream.
  • Serve:

    Serve the apple juice cream in bowls, top with the chestnut cake.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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