Chestnut Tunnel Cake
Easy as 1, 2, 3.
The best cake is filled with chestnut whipped cream, covered with melted chocolate and
more heavy cream .
For decoration you can use anything chocolaty that your little heart is asking for.
Pink chocolate, truffles, candies and so on.
BTW, if you are looking for the cake to ring in the New Year, Chestnut Tunnel Cake is the perfect solution.
Ingredients
- 6 large eggs (organic)
- 3/4 cup sugar
- 1 cup flour (AP)
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp cornstarch
- CHESTNUT FILLING
- 314 gr chestnut puree or 1 jar Raureni
- 1 1/3 cup heavy cream
- 1 bag or 7 gr Knox gelatine
- 2 tsp rum
- 1/2 cup icing sugar
- DECORATION
- 1 cup heavy cream
- Optional: white chocolate, semi-sweet chocolate, pink chocolate...
Instructions
Making the cake:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
When your cake is cooled you are ready to transfer into loaf pan.
If you want to see step by step instruction
check the link for White Raspberry Dream Cake
.
LINK
You will need loaf pan (11-5/8″ L x 5-1/8″ W x 2-3/4″ H)
Line your loaf pan with plastic wrap.
Now take your cool cake and cut into 2 pieces.
One is 11×10 size and the other is 11×7
Now take your bigger pieces (11×10) and place inside of loaf pan. Set aside.
Time to make the best chestnut filling
Your first step is to prepare gelatine.
In a small cup sprinkle 1 pouch Knox unflavored gelatine (7 gr) over 1/4 cup (50 ml) cold water.
Let stand for 1 minute.
Add 1/4 cup (50 ml) boiling water, stir until smooth. (be sure granules are completely dissolved)
Set aside.
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatine.
Mix until all ingredients are incorporated.
Pour your best chestnut filing into cake prepared pan and close the top with your second cut part 11×7.
Cover everything with plastic wrap and leave in the freezer for at least 6 hours or overnight.
Next Day
Free cake from the loaf pan.
Decorate with heavy cream, pink chocolate or anything you like.
Cut into desired sizes and enjoy.
Keep cake in the freezer.
Enjoy and share.