Chestnut cake made with
– a vanilla biscuit,
– brown mousses,
– mirror icing,
– marrons glacés.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Vanilla biscuit
65g flour65g sugar1 egg15g butterRumLiquid vanilla2 egg whites
Chestnut mousse50g single cream180g chestnut cream100g single cream3.5g gelatine
+Chestnut glaze
Mirror glaze33g white chocolate33g sugar33g glucose18g water3g gelatine22g liquid cream22g chestnut cream
The recipe
Serves 4
Vanilla biscuit65g flour65g sugar1 egg15g butterRumLiquid vanilla2 egg whites
In a bowl, mix the powders together: 65g flour, 65g caster sugar
and a little vanilla powder. Add 1 egg, liquid vanilla and 20g melted butter. Mix well. Beat the two egg whites with an electric mixer.
Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula.
Pour the mixture onto a baking tray lined with baking paper.
Smooth with an angled spatula to ensure an even layer. Crumble in pieces of marrons glacés.
Bake in the oven at 170°C for 15-16 minutes.
Leave to cool, then cut a 12x12cm square to fit your pastry frame.
Place the biscuit at the bottom of the frame.
Chestnut mousse50g single cream180g chestnut cream100g single cream3.5g gelatine
Add the gelatine leaves to a large bowl of cold water. Heat 50g of single cream in a saucepan. Remove from the heat and add the softened gelatine.
Pour over the chestnut cream. Mix well. Set aside. Whip the remaining 100g of cold single cream with an electric mixer. Gently fold into the previous mixture when it is below 30°C.
Pour into the pastry frame over the biscuit, leaving 2 to 3 mm for the icing. Place in the freezer overnight.
Mirror glaze33g white chocolate33g sugar33g glucose18g water3g gelatine22g liquid cream22g chestnut cream
In a tall container, add 33g of white chocolate and melt in the microwave.
Place the gelatine leaves in a large bowl of cold water. In a saucepan, heat 33g caster sugar, 18g water and 33g glucose to a rolling boil.
Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted white chocolate. Stir well. Finally add the 30% fat liquid cream and the chestnut cream.
chestnut cream. Use an immersion blender to blend the mixture thoroughly.
Be sure to tilt the bowl when you put the mixer in to incorporate as little air as possible. Also run your mixer at low speed to limit the formation of bubbles.
Remove the cake from the freezer. Immediately cover the surface with the icing
to 34/35°C.
Place in a cool place until the glaze sets. Carefully remove the frame.
I decorated with marrons glacés.
