ISO: ISO a chestnut cake recipe...
- Thread starter cook21
- Start date
In Search Of:
Here is one from this board, posted by Olga >>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6159
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=6159
Haven't tried this, but Jacques Pepin hasn't failed me yet:
http://www.kqed.org/w/jpfastfood/recipes8.html
http://www.kqed.org/w/jpfastfood/recipes8.html
dc, are you planning on using fresh or canned? I have several "untried" from Pierre Herme.
http://www.amazon.com/Patisserie-Pierre-Herm%C3%A9-English-French/dp/8472120759/ref=sr_1_1?s=books&ie=UTF8&qid=1327324473&sr=1-1
http://www.amazon.com/Patisserie-Pierre-Herm%C3%A9-English-French/dp/8472120759/ref=sr_1_1?s=books&ie=UTF8&qid=1327324473&sr=1-1
I'm not sure. I have a friend who keeps asking for a cake
But in looking at recipes, the either ask for fresh, puree or flour. I have to figure out what I can actually find that doesn't cost more in shipping.
He's from Hong Kong and has been requesting one since we met several years ago. He's the same one that challenged me to a catsup cake, but that's an easy ingredient to find smileys/smile.gif
But in looking at recipes, the either ask for fresh, puree or flour. I have to figure out what I can actually find that doesn't cost more in shipping.
He's from Hong Kong and has been requesting one since we met several years ago. He's the same one that challenged me to a catsup cake, but that's an easy ingredient to find smileys/smile.gif
dc, mentioning "Hong Kong" helped a lot. There are several references to
"chestnut cream cakes" or "chinese chestnut cream cakes" or "hong kong style chestnut cakes"
I think you're going to need to pump your friend a little to determine what "he" thinks this cake is.
From CHOWHOUND:
"If you're close to any chinese-style grocery store or bakery, you'll most likely be able to find a REAL chestnut cream cake -- i.e., a 2-layer cake (fluffy yellow cake) with a chestnut-pureed creme filling in the middle, some kind of light, not-too-sweet frosting on top with fruit. It's a Chinese specialty and it's not too sweet (b/c we chinese don't like things too too sweet for our desserts smileys/smile.gif)
Another link described it as "layered" or sometimes called "mont blanc"
*chantilly cream
*chestnut puree
*thin layer of vanilla cake
(see link with a full recipe for a Japanese version of Mont Blanc)
http://norecipes.com/blog/2009/01/15/mont-blanc-chestnut-cream-cake/
"chestnut cream cakes" or "chinese chestnut cream cakes" or "hong kong style chestnut cakes"
I think you're going to need to pump your friend a little to determine what "he" thinks this cake is.
From CHOWHOUND:
"If you're close to any chinese-style grocery store or bakery, you'll most likely be able to find a REAL chestnut cream cake -- i.e., a 2-layer cake (fluffy yellow cake) with a chestnut-pureed creme filling in the middle, some kind of light, not-too-sweet frosting on top with fruit. It's a Chinese specialty and it's not too sweet (b/c we chinese don't like things too too sweet for our desserts smileys/smile.gif)
Another link described it as "layered" or sometimes called "mont blanc"
*chantilly cream
*chestnut puree
*thin layer of vanilla cake
(see link with a full recipe for a Japanese version of Mont Blanc)
http://norecipes.com/blog/2009/01/15/mont-blanc-chestnut-cream-cake/
And here's one version of a chestnut cream (from scratch)
1-1/2 pounds chestnuts
1 cup granulated sugar
1 cup water
1 cup heavy cream whipped
1 teaspoon vanilla extract
milk
Remove the outer and the inner skins of the chestnuts and boil until soft with just enough milk to cover. Run through a sieve. Combine the sugar and water and cook for about 10 minutes. Mix the chestnut purée and the sugar syrup and, when cool, add the vanilla and the whipped cream
1-1/2 pounds chestnuts
1 cup granulated sugar
1 cup water
1 cup heavy cream whipped
1 teaspoon vanilla extract
milk
Remove the outer and the inner skins of the chestnuts and boil until soft with just enough milk to cover. Run through a sieve. Combine the sugar and water and cook for about 10 minutes. Mix the chestnut purée and the sugar syrup and, when cool, add the vanilla and the whipped cream
One more: Chinese Chestnut Cream Cake
Ingredients:
2 eggs
3 eggs, separated
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
Pinch salt
3/4 cup (175 mL) all-purpose flour
Chestnut Cream Filling:
2 cups (500 mL) whipping cream
3 tbsp (50 mL) cognac or brandy
3/4 cup (175 mL) sweetened chestnut spread
1/2 oz (15 g) bittersweet chocolate, finely grated
Preparation:
Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper. Set aside.
In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.
In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)
Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.
Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.
Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.
http://answers.yahoo.com/question/index?qid=20080921190020AACKiis
Ingredients:
2 eggs
3 eggs, separated
3/4 cup (175 mL) granulated sugar
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
Pinch salt
3/4 cup (175 mL) all-purpose flour
Chestnut Cream Filling:
2 cups (500 mL) whipping cream
3 tbsp (50 mL) cognac or brandy
3/4 cup (175 mL) sweetened chestnut spread
1/2 oz (15 g) bittersweet chocolate, finely grated
Preparation:
Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper. Set aside.
In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.
In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)
Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.
Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.
Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.
http://answers.yahoo.com/question/index?qid=20080921190020AACKiis
Okay, I lied: Chinese-Style Chestnut Filled Cake
Sponge Cake
1/3 cup flour , plus
1 tablespoon flour
1/3 cup sugar
3 eggs , separated
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter
Filling
1 lb chestnuts , shelled and peeled
1/2 cup sugar
1/2 cup water (preferably water used in cooking chestnuts)
1/2 teaspoon vanilla essence
1/2 tablespoon butter
2 tablespoons milk
Directions:
Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
Beat egg whites until stiff peaks form.
Beat egg yolks lightly and fold into egg white. Blend well.
Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
Add vanilla essence. Add melted butter and blend quickly.
Pour batter into prepared baking pan and bake for 25 minute.
Remove from oven and allow to cool on a rack.
Filling
lace chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
Mash chestnuts.
Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
Add sugar and milk mixture to chestnuts and mix well.
Slice sponge cake into two layers.
Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.
Read more: http://www.food.com/recipe/chinese-style-chestnut-filled-cake-143218#ixzz1kOq84FxQ
http://www.food.com/recipe/chinese-style-chestnut-filled-cake-143218
Sponge Cake
1/3 cup flour , plus
1 tablespoon flour
1/3 cup sugar
3 eggs , separated
1/8 teaspoon salt
1/4 teaspoon vanilla essence
2 tablespoons melted butter
Filling
1 lb chestnuts , shelled and peeled
1/2 cup sugar
1/2 cup water (preferably water used in cooking chestnuts)
1/2 teaspoon vanilla essence
1/2 tablespoon butter
2 tablespoons milk
Directions:
Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
Beat egg whites until stiff peaks form.
Beat egg yolks lightly and fold into egg white. Blend well.
Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
Add vanilla essence. Add melted butter and blend quickly.
Pour batter into prepared baking pan and bake for 25 minute.
Remove from oven and allow to cool on a rack.
Filling
lace chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.Mash chestnuts.
Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
Add sugar and milk mixture to chestnuts and mix well.
Slice sponge cake into two layers.
Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.
Read more: http://www.food.com/recipe/chinese-style-chestnut-filled-cake-143218#ixzz1kOq84FxQ
http://www.food.com/recipe/chinese-style-chestnut-filled-cake-143218