Chestnut & Pistachio Cake


FOR SPONGE CAKE

  • 2.5 cups flour
  • 1-2 tablespoons of cocoa
  • 0,033 lbs of baking powder
  • 5 grams of baking soda
  • 2 packets of vanilla
  • 5 eggs
  • 1.5 cups granulated sugar
  • 1 grated lemon peel
  • 1 cup of sunflower oil
  • 1 glass of water Milk

FOR BETWEEN

  • 2,2 lbs of boiled and peeled chestnuts (You can obtain from 2 kg of chestnuts)
  • 0,88 lbs of powdered sugar
  • 3 packs of vanilla
  • 2 boxes of cream
  • 2 tablespoons coarsely chopped pistachios

FOR THE TOP

  • 0,44 lbs of milk chocolate
  • 3,38 oz cream

Puree all the ingredients in a blender and set aside. For sponge cake, apply 1 teaspoon of butter to a 13,77X15,74 inc diameter baking tray and cover with baking paper. Mix and sift the other dry ingredients except granulated sugar and keep it ready. Beat eggs and granulated sugar for 4 minutes. Add grated lemon peel, milk and oil and beat for a few minutes. Add the dry ingredients in three stages and mix with a spatula from bottom to top. Transfer the cake batter to the mold and bake in a preheated oven at 347 degrees for 20-25 minutes. If a toothpick comes out clean when you insert it, it is cooked. After cooling, cut it in half horizontally. Shrink it slightly by tearing it from the edges of 1 sponge cake. Cover the inside and sides of the cake tin with cling film. Place the large piece of sponge cake in the cake tin. Spread half of the chestnut mixture on top and the sides of the mold. Place the small sponge cake on it. Spread the remaining chestnut mixture on top. For the topping, heat the cream without boiling. Remove from the stove and add the grated chocolate on top. Stir until the chocolate melts. Spread on the chestnut mixture after it has cooled slightly. Let it rest in the refrigerator until it hardens slightly. Remove from the mold, decorate as you wish and serve.

ENJOY YOUR MEAL

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