Posted 06 November 2006 - 09:07 AM
Hey, it looks great! Maybe it is trick of lighting or a difference in the chestnut
puree type, but did you both use the recipe for the filling? To have a more pronounced chestnut
flavor I wonder if the filling recipe would work with the omission of the 3 oz of melted chocolate. One could then cover the frosting with grated chocolate for a more subtle incorporation of chocolate in the dish.
Well, inspired by this thread I did go ahead and make the Kastanienschnitten (Chestnut
Slices) that I mentioned above. They are popular in Austria and Hungary. I used a recipe from Rick Rodger's Kaffeehaus
. His basic recipe is a sponge cake layer which also has some chestnut
puree folded into the batter. The cake layer is soaked with brandy syrup and is topped with a chestnut
cream made from chestnut
puree, confectionary sugar, vanilla and whipped cream. The slices are topped with grated chocolate. I modified the recipe by adding in a baked almond meringue layer. It is a very creamy dessert and there is a very nice chestnut
I got the idea of using a dacquoise layer from a chestnut
slice I had at Cafe Sabarsky in NYC. I think I recall that their meringue layer still had some crispness to it. I assembled my dessert about 8 hrs before we ate it and the meringue layer was of course soft. The ground almonds added a nice textural element to the dessert though in addition to adding some height.
I used a canned chestnut
puree from France -- Clement Faugier. (This is the only brand I've seen in shops out here.)
Here is a photo:
Edited by ludja, 06 November 2006 - 09:20 AM.
"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."
-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"