For one 12-slice-form
| Béchamel base |
| 110 ml of milk |
| 45 g of sugar |
| 10 g of corn starch |
| 10 g of butter |
Mix the corn starch with a bit of milk until smooth. Boil the remaining milk and simmer it with the milk-starch solution. Remove from the heat, add the sugar and the butter.
| Chestnut purée |
| Lukewarm béchamel base (approx. 150 g) |
| 350 g of chestnut paste |
| 60 ml of rum |
| 400 ml of cream whipped |
| 5 sheets of gelatine |
Add 350 g of chestnut paste and the rum to the lukewarm béchamel base, mix them in a blender until smooth, then loosen it with whipped cream and fix it with the prepared gelatine sheets.
| Chestnut base |
| 500 g of chestnut paste |
Lay wax paper below the 10 mm high baking ring and squash the 500 g of prepared chestnut base so that it is spread evenly in the form.
Filling of the cake:
Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.
Fill half of the cream into the cake form and spread it without leaving any gaps, then place the rolled-out chestnut sheet on it. Spread the remaining cream over the chestnut base, then close it with the cooled chocolate sponge cake.
| Sponge cake |
| 10 g of cocoa powder |
| 2 eggs |
| 30 g of flour |
| 40 g of sugar |
Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.
Sift and mix the cocoa powder with the flour. Separate the eggs. Beat the egg whites with the sugar until foamy but not too stiff, carefully mix in the egg yolks, then gradually stir in the cocoa powder. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.
Freeze it in the deep-freezer for one night, then turn the hard frozen pie over, so the silicone form can be removed easily.
Recommended sauces: Sour cherry, vanilla, chocolate sauce
Hint: The enjoyment can be increased by mixing some grated chocolate into the chestnut cream.