Sweet Chestnut Cake and Apple Juice Cream

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

For 8 people

Nutritional Information

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


  • kg icing sugar to dust
  • 2 eggs
  • 300 g frozen chestnut puree, defrosted
  • 1 bag vanilla sugar
  • 200 g ground hazelnuts
  • 50 g walnuts, coarsely chopped
  • 0.5 bag baking powder
  • 50 g raw sugar
  • 1 tbsp. Maizena cornflour
  • 100 g butter, soft
  • 5 dl fruit juice
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use grated zest and a little of the juice
  • 2 dl full cream


  • Line a spring form tin (25 cm Ø) with baking paper, butter the rim. Pre-heat the oven to 200°C. Beat the butter, icing sugar and eggs until frothy. Add the chestnut puree. Add the nuts, vanilla sugar and baking powder and briefly continue stirring. Place the mixture in the prepared tin. Bake the chestnut cake for approx. 45 mins. in the centre of the pre-heated oven. Remove the cake from the oven, allow to cool slightly, remove the tin frame, place on a cooling rack and allow to cool. Cut the chestnut cake into cubes and dust with icing sugar.
  • Bring the eggs, sugar, vanilla sugar, cornflour and fruit juice to the boil, stirring. Bring to just below boiling point, stirring constantly. Remove the pan from the hob, continue stirring for a moment. Strain the crème into a bowl and set aside until cold. Before serving, cover and chill for at least 60 mins. Shortly before serving, add the lemon zest and a few splashes of lemon juice. Beat the cream until stiff and loosely fold into the crème.

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