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Chestnut layer cake
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Due to its complexity, chestnut layer cake is a somewhat difficult dessert to make, but not more difficult than the preparation of a regular cake. It is, however, more delicious than an everyday cake, thanks to the chestnuts’ distinct flavor.

  • 1 thin, circular layer of sponge cake
  • 2 tbsp of apricot jam
  • 25 dkg of Classic chestnut puree
  • 1 kg of apples and pears (altogether)
  • the juice of 1 lemon
  • 10 dkg of sugar
  • cloves, cinnamon
  • 3 dl of milk
  • 2 egg yolks
  • 1 bag of vanilla flavored pudding mix
  • 5 dkg of sugar
  • 3 dl of cream
  • 1 tsp of gelatin
  • blackberries for decoration, balm leaves, 5 dkg of chocolate
Peel and slice up the fruits. Cover them with water; then, season them with lemon juice, sugar, cinnamon, and cloves. Cook the fruits in the seasoned water until they are soft, then take them out and cool them. Cook the pudding by mixing the powder with egg yolks, sugar, and milk until it is thick. Spread a thin layer of apricot jam onto the sponge cake layer and place the layer onto a cookie sheet. Grate the thawed chestnut mass and sprinkle it on top, along with the fruit slices. Add the whipped cream and melted gelatin to the cool pudding and pour the mix onto the layer cake. Put the cake into the refrigerator until the gelatin becomes solid. Before serving the chestnut layer cake, decorate its top with some melted chocolate and a bunch of blackberries.
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