Posted 25 October 2006 - 07:16 AM
I have some chestnut cake recpes from Hungary and Austria. Some have chestnut puree in the actual batter and others not.
In George Lang's Cuisine of Hungary, the recipe he gives for Gesztenyetorta is a basic walnut cake (3 layers) without chestnuts in the cake batter and with a filling and frosting composed of chestnut puree, chocolate, butter, vanilla sugar, egg and rum. He suggests that you can grate chocolate shavings over the top. So, this is a chocolate-chestnut recipe which not be what you want. I tihnk one could also omit the chocolate if desired.
To make more of a chestnut cream dessert, I have recipes for slices (schnitten) in which a chestnut cream filling is made by flavoring chestnut puree with vanilla and powdered sugar. Then lightened by folding in whipped cream. You could frost and fill the cake with this and then grate some sweetened chestnut puree (w/o the whipped cream) on top. Then, top wtih grated dark chocolate or not.
I love chestnut tortes and slices, as well as Kastanien Reis (Mont Blanc). I was thinking of making a chestnut dessert for an upcoming dinner party. I tend to like the recipes that go light on the chocolate (i.e. just shavings, etc) so that I can really taste the chestnut flavor.
At least in Austria, I've also typically not seen cherries with chestnut tortes, etc. Looking forward to oli's and other's comments and let me know if you want any of the chestnut filling recipes.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."
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