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🍽️ Chocolate Sponge with Chestnut Cream

551 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 80 g Sugar
• 80 g Flour
• 2 tbsp Cornstarch
• 2 tbsp Cocoa Powder
• 300 g Chestnut Puree (Ready-made product)
• 200 g Mascarpone
• 80 g Sugar
• 1 packet Vanilla Sugar
• 2 tbsp Rum
• 50 ml Milk
• 4 sheets White Gelatin
• 100 g Pre-cooked, Peeled Chestnuts
• 400 g Whipping Cream
• 2 tbsp Powdered Sugar
• 1 tsp Cinnamon Powder

Instructions

1. 1. Separate the eggs. Place the egg yolks in one bowl and the egg whites in another.
2. 2. Preheat the oven to 200 degrees Celsius using top and bottom heat.
3. 3. Beat the egg whites until stiff peaks form.
4. 4. Gradually add the sugar to the egg whites and continue beating until the mixture is glossy.
5. 5. Whisk the egg yolks in a separate bowl.
6. 6. Gently fold the egg yolks into the egg whites.
7. 7. Mix flour, cocoa powder, and cornstarch in a small bowl.
8. 8. Sift the flour mixture over the egg whites.
9. 9. Gently stir in the dry ingredients until no more flour is visible.
10. 10. Line a springform pan with baking paper.
11. 11. Spread the batter evenly into the prepared pan.
12. 12. Bake the sponge cake for 20 to 30 minutes in the oven.
13. 13. Remove the cake from the oven.
14. 14. Carefully loosen the edge of the pan from the cake.
15. 15. Let the cake cool down completely.
16. 16. Slice the cooled sponge cake horizontally into two even layers.
17. 17. Soak the gelatin leaves in a bowl of cold water.
18. 18. Mix chestnut puree, mascarpone, sugar, vanilla sugar, and rum in a large bowl.
19. 19. Squeeze the soaked gelatin well to remove excess water.
20. 20. Dissolve the gelatin in the milk in a small saucepan over low heat.
21. 21. Take three tablespoons of the chestnut cream and stir it into the warm gelatin mixture.
22. 22. Pour the gelatin mixture back into the remaining chestnut cream and stir everything well.
23. 23. Beat the cream until stiff.
24. 24. Fold the whipped cream into the chestnut cream at the very end.
25. 25. Place a cake ring around the bottom cake layer.
26. 26. Spread the chestnut cream evenly over the cake base.
27. 27. Place the second cake layer on top of the cream.
28. 28. Press the cake down gently.
29. 29. Place the cake in the refrigerator for 2 hours to set.
30. 30. Beat the cream for decoration until stiff.
31. 31. Stir the powdered sugar into the whipped cream.
32. 32. Spread the cream around the entire cake.
33. 33. Fill a piping bag with a star tip with some of the cream.
34. 34. Decorate the cake with cream rosettes.
35. 35. Grate the chestnuts finely.
36. 36. Mix the grated chestnuts with cinnamon powder.
37. 37. Gently fold the chestnut-cinnamon mixture into the remaining cream.
38. 38. Spread this cream mixture over the cake.

Nutrition per serving

• kcal: 551
• Protein: 9 g · Fett/Fat: 31 g · Carbs: 101 g