Gesztenye Szelet with Vanilla Cream

Ingredients

• For the chestnut sponge cake: For the chestnut sponge cake:
• 6 eggs 6 eggs
• 200g (1 1/2 cups) sugar 200g (1 1/2 cups) sugar
• 200g (1 1/2 cups) chestnut flour 200g (1 1/2 cups) chestnut flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the vanilla cream: For the vanilla cream:
• 500ml (2 cups) milk 500ml (2 cups) milk
• 4 egg yolks 4 egg yolks
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 40g (1/3 cup) all-purpose flour 40g (1/3 cup) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate glaze: For the chocolate glaze:
• 200g (7 oz) dark chocolate 200g (7 oz) dark chocolate
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 48g, 32g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a rectangular baking pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the chestnut flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   While the cake is baking, prepare the vanilla cream. In a saucepan, heat the milk until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and flour until smooth.
6. 6.
   Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
7. 7.
   Remove the saucepan from the heat and stir in the vanilla extract. Transfer the cream to a bowl, cover with plastic wrap, and refrigerate until chilled.
8. 8.
   Once the cake has cooled, carefully slice it horizontally into two equal layers.
9. 9.
   Spread the chilled vanilla cream evenly over the bottom layer of the cake. Place the second layer on top and press gently.
10. 10.
    To make the chocolate glaze, melt the dark chocolate and heavy cream together in a heatproof bowl set over a pan of simmering water. Stir until smooth and glossy.
11. 11.
    Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides. Smooth the top with a spatula.
12. 12.
    Refrigerate the cake for at least 2 hours to allow the flavors to meld together and the glaze to set.
13. 13.
    Slice and serve the Gesztenye Szelet chilled, and enjoy!

Treat your ingredients with care...

• Chestnut flour — Ensure that the chestnut flour you use is of high quality and free from any cross-contamination with wheat or other allergens. This will ensure the authentic nutty flavor and gluten-free nature of the cake.
• Dark chocolate — Use a good quality dark chocolate with at least 70% cocoa solids for the chocolate glaze. This will provide a rich and intense chocolate flavor.

Tips & Tricks

• To enhance the chestnut flavor, you can add a teaspoon of chestnut puree to the vanilla cream.
• For a festive touch, garnish the Gesztenye Szelet with crushed chestnuts or a sprinkle of cocoa powder.
• If you prefer a sweeter cake, you can dust the top of the cake with powdered sugar before serving.
• To save time, you can prepare the vanilla cream a day in advance and refrigerate it overnight.
• Leftover Gesztenye Szelet can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Gesztenye Szelet chilled for the best taste and texture. Cut the cake into slices and serve on dessert plates. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To make the Gesztenye Szelet visually appealing, drizzle some additional chocolate glaze on the serving plates before placing the cake slices. You can also garnish each slice with a small chestnut or a dusting of cocoa powder.