Sweet-Chestnut Slices with Rosehip Preserve

Preparation

1. Separate eggs. Whisk the egg whites until stiff using the balloon whisk attachment on your electric mixer. While whisking, gradually sprinkle in salt, 75 g of sugar and 1 package of vanilla sugar. Mix in the egg yolks one at a time. Mix flour, starch and baking soda, sieve onto the egg cream and fold in. Spread the mixture onto a baking tray with baking parchment. Bake in the pre-heated oven (electric oven: 220°C/ circulating: 190°C/ gas: please see manufacturer information) and bake for 8–10 minutes. Take the sponge cake out of the oven and leave to cool.

2. Soak the gelatine in water. Mix mascarpone, sweet-chestnut purée, 50 g of sugar and kirsch. Squeeze the gelatine, dissolve and mix with some sweet-chestnut cream. Then stir-in the remaining cream. Place in the fridge. Whisk 150 g of cream until stiff using the balloon whisk attachment on your electric mixer. As soon as the cream starts to jellify, fold in the whipped cream.

3. Remove the sponge cake from the backing tray, carefully pull-off the baking parchment. Half the sponge cake. Place a sponge-cake half on a cake plate. Surround with a square-shaped cake form. Spread rosehip preserve on the sponge-cake half. Smoothly spread the sweet chestnut. Lay the second half on top. Place the cake in the fridge for at least 2 hours.

4. Roughly break-up the chocolate and melt over a pot of hot water. Spread the melted chocolate over the cake and place in the fridge for approx. 15 minutes. Beat 150 g of cream and 1 package of vanilla sugar until stiff. Fill into a piping bag fitted with a small star-shaped nozzle. Cut the cake into pieces. Press-out tufts of cream onto the pieces of cake. Sprinkle the tufts with cacao powder.

Preparation time: approx. 1 hour. Waiting time: approx. 3 hours.
Each piece of cake has approx. 1680 kJ, 400 kcal. Protein 7 g, fat 22 g, carbohydrates 41 g