Table of contents:
The classic chestnut cake is too boring for you? You just have to like this chestnut-chocolate-vanilla tart with orange mirror.
ingredients
For the ground
5 eggs
150 g granulated sugar
1 packet of vanilla sugar
1 pinch of salt
1 tbsp water
80 g plain flour
40 g cornstarch (corn maize)
40 g cocoa
4 tbsp oil
For the dark cream
1 vanilla pod
400 ml of milk
150 ml whipped cream
50 grams of sugar
300 g pre-cooked chestnuts
1 packet of vanilla sugar
For the light cream
6 sheets of gelatin
250 g chestnut puree
70 g icing sugar
20 g vanilla sugar
3 tbsp rum
500 ml whipped cream
For the fruit mirror
3 sheets of white gelatin
240 ml orange juice
75 grams of sugar
1 teaspoon finely grated orange peel
preparation
1
For the ground: Mix the eggs, granulated sugar, vanilla sugar, salt and water with the mixer until very frothy. When the mixture is nice and creamy, you can carefully fold in the sifted flour with the cocoa. Finally, stir in the oil, also with a wooden spoon, and the mixture is transferred to a baking sheet lined with baking paper. Leave the dough in the oven at 160 degrees for about 45 minutes.
2
For the dark cream: Cut the vanilla pod lengthways and scrape out the pulp. Then bring the milk with the sugar, the pod and the vanilla pulp to the boil and add the pre-cooked chestnuts. Simmer over medium heat for 15 minutes, then remove the pod and puree the mixture well. Roughly chop the chocolate and slowly melt it in the hot milk-chestnut mixture. Stir well with the whisk so that no lumps remain. Now let the whole thing cool down a little before you can fold in the whipped cream. Cover with cling film, put in the refrigerator and let it steep.
3
For the light cream: Soak the gelatine in cold water. Stir the chestnut puree with icing sugar and rum until smooth, save some rum, because the gelatine will dissolve in it. Simply heat the rum and stir in the squeezed gelatin. Then pour this mixture into the chestnut cream, fold in the whipped cream and let the mixture rest briefly in the refrigerator.
4
The two creams can now be spread on the cooled floor. Either you cut out the circles beforehand, or (especially those that don't have so many small portion rings) you spread the masses on the tray and let them flow through in the refrigerator. As soon as the creams have set, you can cut them out and serve with the fruit mirror.
If you want it to be less complicated, just make a cake out of it. Faster, uncomplicated, easier to store in the refrigerator and just as tasty.
5
For the orange mirror: Soak the gelatine in cold water, then boil 100 ml of the orange juice with the sugar and dissolve the pressed gelatine in it. Now add the remaining orange juice and the orange peel and distribute the mixture on the already slightly set cream (the cake creams should have been in the refrigerator for at least 2 hours).
