I haven’t posted a recipe for a long time, so this is what I planned for the week of Easter. If you’re interested in the recipe for this simple chestnut cake that can be made in a sugarfree version, keep on reading.
This Easter, we’re staying at home. As this plan was finalized a few days ago, I didn’t have much time to plan a menu, so I chose recipes that are tried and true and require minimal preparation. Unfortunately, I couldn’t avoid the pre-Easter retail chaos, but at least I didn’t have to queue at the cash desk for a long time as I needed only a few ingredients for the entire menu.
The recipe for the filling of the chestnut cake is my own development and I’ve been using it for almost ten years. However, I modified the sponge cake recipe this time. On the morning of Good Friday, I put an apron on my baking assistant (my 2.5-year-old daughter) and we set about baking.
Ingredients for a cake that has a diameter of 16 cm:
For the sponge:
4 medium eggs, separated
4 Tbsp. sugar or the same amount of xylitol for the sugarfree version
4 Tbsp. all-purpose flour or white spelt flour
2 Tbsp. unsweetened cocoa powder
half a packet of baking powder
For the filling:
500 g frozen chestnut puree (unsweetened or sweetener type for the sugarfree version), thawed
250 g soft butter
300 ml of milk
1 packet of cream or vanilla flavoured pudding powder
5 Tbsp. sugar or the same amount of xylitol
1 Tbsp. confectioner’s sugar or powdered xylitol
200 ml whipping cream
Pre-heat the oven to 170 degrees Celsius. Line the bottom of a 16-centimetre springform cake tin with baking paper.
Whip the egg whites until they form stiff peaks. In another bowl, whisk the yolks and the sugar or xylitol until you get a pale yellow mixture.
Mix the flour, baking powder and cocoa powder and pass the mixture through a sieve. Add the yolk mixture one spoonful at a time and mix until the mixture is lump-free. Fold the eggs whites in, one spoonful at a time. Pour the batter into the cake tin and bake it for 15-20 minutes, then let the cake cool completely.
In the meantime, make the filling. In a bowl, mix the pudding powder with five tablespoons of sugar or xylitol and 50-100 ml of milk. Bring the remaining milk to a boil. Remove it from the heat and mix in the pudding powder mixture. While constantly stirring, bring it to a boil and cook for 1 more minute. Let it cool to room temperature. Once it has cooled, mix in the chestnut puree, then the butter with a hand mixer. The filling has to be smooth and lump-free.
Beat the whipping cream and the confectioner’s sugar or powdered xylitol until it forms stiff peaks. Spoon the filling and the whipped cream into piping bags with plain, round piping tips. Cut the sponge horizontally into three layers. Pipe half of the filling onto the first bottom layer, forming “spiky peaks”, in a circular arrangement. Place the second layer on top and do the same with a little less than half of the filling – save two tablespoons of it for the top. Place the third layer on top. On this layer, pipe one circle of whipped cream, then one circle of filling, another circle of whipped cream and filling again, in the centre.
Garnish the cake with an Easter bunny and some chocolate eggs. Put the cake back in the fridge for 1-2 hours.
What’s on your festive table? Leave it in the comments section below. Happy Easter, Everyone!