Sweet Chestnut Crêpe Cake
Sweet Chestnut Crêpe Cake
♥ [Newlywed Dessert] Elegant Chestnut Crêpe Cake Recipe
Indulge in the rich, sweet flavor of chestnuts with this incredibly smooth and layered crêpe cake. Each delicate crêpe is layered with luscious chestnut cream, creating a dessert that looks like it’s straight out of a fairytale. Perfect for special occasions or as a luxurious treat for loved ones, you can now easily recreate this elegant dessert at home! ♥
Delicate Crêpe Batter- 100g Cake flour, sifted
- 50g Unsalted butter, melted
- 3 Fresh eggs
- 35g Granulated sugar
- 0.5g Salt (a pinch)
- 3g Vanilla extract (for aroma!)
- 200ml Milk (room temperature)
Rich Chestnut Paste- 3 Cups cooked or roasted chestnuts (approx. 250g)
- 20g Granulated sugar
- 20g Honey
- 120g Water
Smooth Chestnut Cream- Approx. 1/2 portion of prepared Chestnut Paste
- 200ml Cold whipping cream
Golden Cake Base- 3 Packs Margarett cookies (approx. 6 cookies)
- 50g Unsalted butter, melted
- 3 Cups cooked or roasted chestnuts (approx. 250g)
- 20g Granulated sugar
- 20g Honey
- 120g Water
Smooth Chestnut Cream- Approx. 1/2 portion of prepared Chestnut Paste
- 200ml Cold whipping cream
Golden Cake Base- 3 Packs Margarett cookies (approx. 6 cookies)
- 50g Unsalted butter, melted
- 3 Packs Margarett cookies (approx. 6 cookies)
- 50g Unsalted butter, melted
Cooking Instructions
Step 1
First, let’s make the chestnut paste. You can use boiled, roasted, or even store-bought cooked chestnuts (about 250g). Melt 50g of butter gently over a double boiler and set aside.
Step 2
In a blender, combine the prepared chestnuts (250g), sugar (20g), honey (20g), and water (120g). Blend until very smooth. It’s important to blend thoroughly for a silky texture.
Step 3
Transfer the blended chestnut mixture to a saucepan. Cook over medium-low heat. Once it begins to bubble, reduce the heat to low and stir continuously to prevent sticking. Cook until the mixture thickens to your desired consistency. Your chestnut paste is ready when it’s thick and smooth!
Step 4
While the chestnut paste cools, let’s prepare the crêpe batter. In a bowl, crack the 3 eggs and whisk them lightly. Add the granulated sugar (35g), salt (0.5g), and vanilla extract (3g) for a wonderful aroma. Whisk until the sugar is dissolved and the mixture is slightly thickened.
Step 5
Place a fine-mesh sieve over another bowl and sift the cake flour (50g) into it. This step ensures a lump-free batter and a smoother crêpe.
Step 6
Add the first portion of sifted cake flour (50g) to the egg mixture from step 3 and gently mix with a whisk until just combined. Gradually pour in the warmed milk (200ml) and melted butter (50g) while whisking. Finally, sift in the remaining cake flour (50g) and whisk until you have a smooth, lump-free batter.
Step 7
For an extra smooth batter, strain it through a fine-mesh sieve one last time. This will remove any tiny lumps and ensure your crêpes are perfectly delicate.
Step 8
Now, let’s create the cake base. Crush the Margarett cookies (3 packs, about 6 cookies) into fine crumbs using a blender or food processor. Mix these crumbs with the melted butter (50g) until they resemble damp sand. This will form your cake’s foundation.
Step 9
Pour the cookie crumb mixture into your cake mold. Press it down firmly and evenly using the back of a spoon or your fingers. A well-compacted base is key for a stable cake.
Step 10
Carefully lift the sides of the cake mold to reveal your firm, pressed cake base. This sturdy layer will hold all the delicious crêpes and cream.
Step 11
Time to make the chestnut cream! Take about half of your cooled chestnut paste and place it in a saucepan. Pour in the cold whipping cream (200ml). Cook over low heat, stirring constantly, until the cream thickens to a spreadable consistency. Aim for a consistency that’s not too runny and easy to spread.
Step 12
Let’s cook the crêpes! Lightly grease a non-stick crêpe pan or skillet with oil using a paper towel over medium-low heat. Ladle a thin layer of crêpe batter onto the hot pan, tilting it to spread evenly. Cook until the edges are lightly golden, then carefully flip and cook for another 30 seconds. The key is to make them very thin!
Step 13
Place one crêpe on top of your prepared cake base. Spread a thin layer of the chestnut cream (from step 10) over the crêpe. Repeat this process, layering crêpes and cream, building up your beautiful cake.
Step 14
Before adding the final crêpe, mix the remaining chestnut cream with the reserved chestnut paste. Adjust the consistency if needed – you want it to be pipeable. Transfer this mixture to a piping bag for easy decoration.
Step 15
Place the last crêpe on top. Now, use the piping bag to create a decorative pattern with the chestnut paste cream around the top of the cake. You can add extra chestnut pieces or a dusting of powdered sugar for a final flourish. Your stunning Chestnut Crêpe Cake is complete and ready to be enjoyed!
