Caramel chestnut cake
By VicentaLakin
This time of year is when fresh chestnuts mature. The chestnuts can eat from the autumn season of the Autumn lessons until the winter of the snow horse, when fresh chestnuts are bought, and then start cooking chestnuts for cake. I've seen a picture of this cake today. It's very impressive
Recipe Recommendations
- egg yolk 50g
- fine sugar 40g
- milk 65g
- salad oil 55g
- low-gluten flour 70g
- cooked chestnuts 30g
- protein 160g
- cold water 20g
- light cream 70g
- Boiled chestnuts appropriate amount
- hot water 15g
- butter 10g
- powdered sugar appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Caramel chestnut cake
1
Make the cake first. Chestnuts cut to shreds
2
egg yolk with 20 g fine sugar to sticky, white, swelling
3
With milk, the salad oil is fully modulated
4
Scan low-banded flour
5
Inverted step one
6
The proteins were added three times to the fine sugar
7
Take a small part of the protein and add it to the yolk paste
8
Falling into the mould, shaking a few times, putting it in the middle and lower of the oven, putting it in a preheating oven of 180 degrees, burning it up and down, roasting it for about 20 minutes, roasting it at 150 degrees for another 40 minutes, shaking it a little bit after coming out of the oven, rebutting it immediately, completely cooling it down and then distilling it
9
skin the ripe chestnuts and cut them into small pieces. 80g fine sugar and 20g water boiled into caramel
10
then quickly add 70 g of light cream to the caramel sauce
11
in the frying pan, 40 fine sugars and 10 g water are boiled into caramel and then watered with 15 g hot water
12
Pour in the good chestnuts and add butter
13
Put the caramel chestnuts in the middle of the cake and pour the caramel sauce around step nineCaramel chestnut cake Make Tips
Notes:
1. The method for making the cake in this recipe is similar to that of a chiffon cake.
2. When cooking the caramel sauce, do not cook it until it is too dark. Simmer slowly over low heat while stirring constantly with a hand whisk to prevent burning. Once the caramel sauce is ready, pour it into a storage container; it can be stored for a long time if sealed and refrigerated.
3. When pouring the caramel sauce onto the cake, simply pour a ring along the edge of the cake, about 1-2cm from the side.