← All recipes

🍽️ Chestnut Squares

541 kcal · 575 min · 4 servings

Ingredients

• 1 egg white
• 200 g powdered sugar
• 2 tsp lemon juice
• 150 g ground almond kernels
• 800 g chestnuts
• 3 tsp grated lemon zest
• 0.5 cinnamon stick
• 3 tbsp cocoa powder
• 200 g powdered sugar
• 1 egg yolk
• 4 wafer sheets rectangular (approx. 12.5 x 22 cm)

Instructions

1. 1. Score a cross into the shell of each chestnut.
2. 2. Preheat the oven to 220 degrees.
3. 3. Place the chestnuts on a baking sheet.
4. 4. Roast the chestnuts in the oven for about 25 minutes.
5. 5. Remove the chestnuts from the oven when the shells split open.
6. 6. Peel the roasted chestnuts completely.
7. 7. Put the peeled chestnuts into a pot.
8. 8. Cover the chestnuts with water.
9. 9. Add the lemon zest to the pot.
10. 10. Add the cinnamon stick to the pot.
11. 11. Bring the mixture to a boil.
12. 12. Simmer the chestnuts for about 20 minutes with the lid on.
13. 13. Drain the chestnuts.
14. 14. Remove the cinnamon stick.
15. 15. Let the chestnuts drip dry.
16. 16. Set aside half of the chestnuts.
17. 17. Roughly chop the set-aside half of the chestnuts.
18. 18. Puree the rest of the chestnuts.
19. 19. Mix the chestnut puree with powdered sugar.
20. 20. Mix the mixture with cocoa.
21. 21. Mix the mixture with almonds.
22. 22. Heat the mixture over low heat.
23. 23. Stir the mixture constantly for about 3 minutes.
24. 24. Beat the mixture until it is smooth.
25. 25. Let the mixture cool slightly.
26. 26. Stir the egg yolk into the cooled mixture.
27. 27. Stir the chopped chestnuts into the mixture.
28. 28. Place the wafer sheets on a plate.
29. 29. Spread the chestnut mixture onto the wafer sheets.
30. 30. Smooth out the mixture.
31. 31. Moisten the spoon slightly if the mixture sticks.
32. 32. Let the cake dry for several days.
33. 33. Beat the egg whites until stiff.
34. 34. Gradually stir the powdered sugar into the egg whites.
35. 35. Stir the lemon juice into the egg whites.
36. 36. Ensure a spreadable glaze forms.
37. 37. Cover the cake with the glaze.
38. 38. Let the glaze dry well for a few hours.
39. 39. Cut the cake into pieces.
40. 40. Store the cake in an airtight container.

Nutrition per serving

• kcal: 541
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 90 g