Chestnut Cream Cake recipe? ?

does anyone know the recipe or where to find the recipe to how to make a Chinese Chestnut Cream Cake (栗子蛋糕). The one you find in most Chinese bakery stores.





this kind of cake is actually pretty popular but not many people like chestnuts so... the cake is like layers of the spongy cakes and in between is chestnut fillings.





Thank you!





The link is a picture of what the cake looks like without the chocolate








http://the.cakebox.com.hk/syssite/home/s…Chestnut Cream Cake recipe? ?
OMG I love these cakes too.





I'm going to be checking back to see if anyone posts a recipe. So so delicious - how can ppl not love the chestnut filling!! They must be crazy!! :D








I FOUND A RECIPE!!!





Ingredients:





2 eggs


3 eggs, separated


3/4 cup (175 mL) granulated sugar


1/4 cup (50 mL) butter, softened


1/2 tsp (2 mL) vanilla


Pinch salt


3/4 cup (175 mL) all-purpose flour


Chestnut Cream Filling:


2 cups (500 mL) whipping cream


3 tbsp (50 mL) cognac or brandy


3/4 cup (175 mL) sweetened chestnut spread


1/2 oz (15 g) bittersweet chocolate, finely grated





Preparation:


Grease side of 9-inch (2.5 L) round springform pan; line bottom with parchment or waxed paper. Set aside.





In large bowl, add whole eggs to yolks; beat in half of the sugar until light and fluffy, about 2 minutes. Beat in butter, vanilla and salt. Set aside.





In another bowl, beat egg whites until foamy; beat in remaining sugar, 1 tbsp (15 mL) at a time, until soft peaks form. Fold into yolk mixture alternately with flour, making 2 additions of each. Scrape into prepared pan.





Bake in centre of 350°F (180°C) oven until cake springs back when touched, 30 to 40 minutes. Let cool in pan on rack. Run knife around edge and remove pan side; peel off paper. (Make-ahead: Wrap in plastic wrap and store in airtight container for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw.)





Chestnut Cream Filling: In large bowl, whip cream with cognac. Fold in 1/4 cup (50 mL) of the chestnut spread and half of the chocolate.





Slice cake horizontally into thirds. Place bottom layer on flat cake plate. Spread 1/4 cup (50 mL) of the remaining chestnut spread evenly over cake. Using piping bag fitted with star tip or spatula, pipe or spread one-third of the chestnut cream filling over chestnut spread. Repeat layers once. Top with remaining layer.





Pipe or spread remaining cream filling over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Sprinkle with remaining chocolate.Chestnut Cream Cake recipe? ?
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