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About chestnuts...
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Chestnut cream cake
It is not necessary to have a lengthy introduction to chestnut desserts, since they --including chestnut cream cake -- can be briefly described this way: they are sweet, delicious, and thanks to chestnuts, also healthy. Staying true to its name, chestnut cream cake is a creamy delicacy, which can be consumed at any time of the day.

  • 1 serving of frozen pie
  • 25 dkg of Classic chestnut puree
  • 3 tbsp of rum
  • 1 bag of vanilla cream (to be prepared without cooking)
  • 3 dl of milk
  • 5 dkg of butter
  • 1 box of ladyfingers
  • 1 egg
  • powdered sugar to sprinkle on top
Let the pie thaw at room temperature. Mash the chestnut puree and add the rum to it. Prepare the vanilla cream with cold milk according to the instructions on the package, then, refrigerate it. Whip up the butter and thoroughly stir the chestnuts into it. Preheat the oven to 200 °C (if it is a gas oven, turn it on to level 3). Sprinkle some flour on the board you use to knead dough, place the thawed pie on it, and stretch the pie until it becomes the size of your baking sheet. Cut the pie in half; then, place the halves next to each other on a wet baking sheet. Poke them with a fork, spread some egg yolk on their tops, and bake them for approx. 15-20 minutes until they turn golden brown. After you take them out of the oven, cut up one of the pies into squares (they will serve as the top of the cake), and let them cool. Spread the chestnut mass onto the entire pie, put ladyfingers on top, press them down into the mass, and sprinkle a few drops of rum on them; then, cover them with vanilla cream. Place and carefully press the pie squares into the vanilla cream. Refrigerate the cake for 1-2 hours. After you take it out of the fridge, sprinkle it with powdered sugar and slice it up with a knife dipped in lukewarm water (trace the outline of the pie squares with the knife).
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