Tuesday, November 22, 2011

Chestnut Cake 栗子蛋糕

Last year I made a Chocolate Chestnut Cake for my birthday. Although it is not my birthday yet, I made this chestnut cake with a different recipe for my friend's birthday. This is a three-layer butter cake made with chestnut puree. In addition, I put whipping cream with chestnut puree inbetween the layers and also for decoration.

It is a chestnut lover's dream comes true!!

Ingredients for a 9 inch cake:

200g/2 cups cake flour
2 tsp baking powder
3/4 tsp salt
200g/1 cup sugar
2 sticks/16 tbsp unsalted butter, softened
4 large eggs, separated, plus 1 large egg white
6 oz/1 cup chestnut puree, unsweetened
1/4 cup milk
1 tsp pure vanilla extract
1/2 tsp cream of tartar

1)  Preheat oven to 350F. Line the bottom of a 9 inch springform pan with a circle of parchment paper. Spray the pan with oil.
2)  Sift cake flour, baking powder and salt together in a large bowl.
3)  Beat the room temperature butter in a stand mixer with the paddle attachment for a minute. Add 3/4 cup sugar and continue beating until pale and fluffly, about 5 minutes. Scrape the bowl often.

4)  Add the egg yolks, 2 at a time. Beat until blended.

5)  Reduce speed to low and add a third of the flour. When the flour is blended, add the chestnut puree. Add another third of the flour and beat until blended. Add the milk and vanilla extract and follow with the rest of the flour. As soon as it is blended, stop beating and scrape the thick batter to another big bowl.

6)  Clean and dry the mixing bowl thoroughly. Pour in the egg white and beat on medium. Add cream of tartar and beat on medium high until soft peaks form. Add the remaining 1/4 cup sugar and continue beating until stiff peaks form.

7)  Fold the white foam into the batter gently but thoroughly until well blended.
8)  Pour the batter onto the prepared pan and smooth out the top.
9)  Bake for about an hour or until a toothpick inserted into the center of the cake comes out clean.

10)  Let the cake cool completely in the pan, on a rack.

11)  Take the cake out from the pan and cut horizontally into 3 layers. Spread chestnut puree cream inbetween the layers. Finish with the sides and top with more cream.

Cake recipe modified and adapted from Martha Stewart

Chestnut Puree Cream:

15 oz chestnut puree, unsweetened
1/2 cup sugar
1 1/2 cups heavy whipping cream, cold
2 tbsp rum or other liquor (optional)

Beat heavy cream with sugar to stiff peaks. Fold in the chestnut puree and the rum with a spatula until smooth.


自從上年自己生日做了一個朱古力栗子蛋糕 後, 由於材料之限制, 一直都沒有機會再做 , 栗子盛產於秋冬季節, 罐裝栗子蓉又不是容易買到。但今次適逢朋友生日, 所以才特別再做一個。

今次這個蛋糕有別於上次, 這個加入了栗子蓉焗的牛油蛋糕, 橫切了三片, 每片之間都有栗子蓉奶油作餡, 然後外面也用栗子蓉奶油作裝飾, 整個蛋糕都充滿了栗子香味, 每一口都美味無窮, 簡直是栗子愛好者夢幻之作 !!



1)  預熱焗爐至350F, 九寸大圓盤放上焗爐紙,再噴油。
2)  麵粉,泡打粉及鹽過篩備用。
3)  室溫牛油放入打蛋器內用中速攪打一分鐘,加入四份三杯糖再打五分鐘至鬆軟及奶白色。
4)  蛋黄分二次加入,每次加入後要打至混合好才加下一次。加雲呢哪香油,攪勻。
5)  麵粉約分三份,加入一份後,攪勻,再加栗子蓉,攪勻,加第二份粉,攪勻,加牛奶,攪勻,再加餘下之麵粉,攪勻便倒入另一大盤。
6)  打蛋盤洗淨後放蛋白,打散後放他他粉再打至白色,加入餘下四份一杯糖再打至硬身。
7)  用摺疊方式將蛋白霜與麵糊混合,倒入焗盤焗約一小時或至牙籤插入後沒有蛋糕黏上便可。取出放架上待冷後才可脫模。
8)  蛋糕橫切三片,每片之間塗上栗子蓉,再在外面塗上餘下奶油便可。




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