Butter nut chestnut cream cake recipe

The old saying "Misfortune comes from the mouth, trouble comes from the mouth" makes a lot of sense, because the latest medical research has found that the vast majority of diseases in the human body are caused by "eating". So for the sake of health, we must eat healthily. To eat healthily, it is best for us to cook for ourselves. Now, please learn from me how to make butter nut chestnut cream cake.

1. Prepare 55% syrup, or 30-degree syrup. Heat 130 grams of fine sugar and 100 grams of water to a boil and then let cool. Mix the nuts and syrup, spread them on a baking tray, flatten them and avoid clumping them. Bake at 150 degrees until golden brown. Mix with the butter liquid, bake again until dark in color, and let cool for later use. The nuts here must be roasted thoroughly so that they are sweet and crispy after cooling.

2.1 Add egg yolk and mix well.

3.2 Divide the eggs, add the granulated sugar in batches and beat until 90% distributed.

4.1 Pour into the baking tray, preheat the oven to 200 degrees, and bake for about 15 minutes until the surface is colored. I baked the cake slices and then used square mousse rings to cut out the required size and shape. This was quick and saved me the trouble of slicing the cake, which is what I am worst at.

5.2 Add all the powder and mix well

6. Chestnut cream is very simple. Add 150 grams of chestnut cream, 150 grams of whipped cream, a large spoonful of dark rum, and 30 grams of fine sugar. OK. I make chestnut puree myself with chestnuts. You don’t need to grind it too finely. It tastes better if you leave some particles. Of course, it won’t be good if you squeeze it into Mont Blanc, haha.

7. Brush the cake slices with a large amount of sugar and wine liquid. You can use 100 grams of the 30-degree syrup mentioned above and a large spoonful of dark rum. Apply a layer of chestnut cream, add a slice of cake, and repeat the steps for a total of three slices of cake.

8. Finally, smooth the surface. It is best to smooth it into a slightly inclined trapezoid, which will look more like a cut cake. Spread the cooled butter nuts and various dried fruits all over the cake surface. For the top, choose a large piece of badam, cut it diagonally, arrange it into a flower shape, and place a hazelnut in the middle.

Although the above method of making butter nut chestnut cream cake seems a bit complicated, I believe that you are smart enough to master it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.