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Chestnut log
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The chestnut log differs from other types of logs in that it is more delicious, at least according to those who love chestnuts. In any case, chestnuts give a distinct flavor to this dessert, thereby lifting it out of the dullness of everyday flavors.

  • 4 eggs
  • 10 tbsp of cold water
  • 10 dkg of sugar
  • 10 dkg of flour
  • 5 dkg of powdered sugar
  • 50 dkg of classic chestnut puree
  • 20 dkg plain cream butter
  • 0.3 dl of rum
  • 14 tbsp of sugar
  • 6 rounded tbsp of cocoa powder
  • 6 tbsp of water
  • 8-10 dkg of butter
Separate the egg whites from the yolks, and beat them with some water into a froth (with a kitchen mixer it takes 1 minute), then continue beating it with sugar until the sugar dissolves, turning the froth into a light color and the texture of sour cream (it takes 2 minutes with a kitchen mixer). Add the flour to the mix. Beat the egg whites into a hard froth, then at the end, gradually -- tablespoon by tablespoon -- add the powdered sugar to it, and with careful strokes (so that it does not break apart) carefully stir it into the egg yolk mix. Line your cookie sheet with aluminum foil or grease and flour it and spread the mix onto the sheet. Bake the mix in a preheated oven on medium (at 180°C, or in air-circulation ovens at 165 °C) for 16-17 minutes. Roll the cake up immediately after taking it out of the oven, then let it cool.
Thaw the chestnuts at room temperature. Add cream butter and rum to it, then, beat the mixture into a froth. Roll the cake out, spread the chestnut cream on top, roll it up again, and refrigerate it. Cook the ingredients of the glaze for 1-2 minutes while stirring constantly, and then let the glaze cool. Spread the chocolate cream around the entire roll (after you cut 1-2 slices off of it), and carve lines into it with a fork. Spread chocolate cream onto the set-aside log slices (you can even cut them in half again) and lean them against the whole log.
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