Chestnut cake

1. Base

egg yolk 3 pcs • sugar granulated 2 oz (60 g) • cocoa powder 2 tbsp

Whip egg yolks with the sugar and stir in the cocoa.

2. 

almonds 3.5 oz (100 g)

Chop the almonds finely in an electric chopper, add them to the dough and mix.

3. 

egg white 3 pcs

Whip egg whites until you get egg white snow and mix lightly into the dough.

4. 

unsalted butter • flour medium

Pour the dough into a greased, floured cake mould with a diameter of 22 cm.

5. 

Bake at 735°F (390°C)F (390°F (200°C)) for about 15 minutes.

6. Whipped cream filling

whipping cream (30-33% fat) 1.7 cup (400 ml) • jelly 0.25 oz (10 g) • water 6.75 tbsp (100 ml)

Whip the whipped cream until solid. Dissolve gelatin in water and heat it lightly. Put a spoonful of whipped cream in a mug with gelatin, stir and pour the contents of the mug into the whipped cream. Mix evenly.

7. 

chocolate 3.5 oz (100 g)

Finely chop the chocolate and mix it into the whipped cream.

8. Put the cake together

chestnut puree 1.1 lb (500 g)

Line a plastic bowl with a diameter of 22 cm and a height of about 9 cm with food foil. Press the thawed chestnut puree evenly into the bowl so that you cover the entire bowl from inside.

9. 

Fill the chestnut bowl with the whipped cream filling.

10. 

Put the baked base on top. Gently press the overhanging puree at the edges around the perimeter of the base. Put the cake in the refrigerator for at least 4 hours, preferably overnight.

11. 

Place a plate on the cake, turn it over and remove the foil.

12. 

icing decorations - chocolate

Decorate with chocolate garnishment. Press gently into the chestnut puree with your hands.