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Tort Castanola

Tort Castanola


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We prepare a 20 cm / 30 cm tray for the countertop, which we cover with baking paper.

Turn on the oven to heat to 180 degrees C.

In a tall bowl, beat the egg whites from the 7 eggs together with a little salt (as much as we can catch between the fingers) and the rum ampoule (I use the Dr. Qetker ampoule). When the whites double in volume, add the sugar and mix until a firm foam is formed and the sugar is no longer felt.

Add the yolks and mix.


One at a time, add a tablespoon of cocoa and flour, stirring slowly. At the end we add the baking powder and we homogenize it very well as well.

Pour the composition into the pan and bake for 20 minutes at 180 degrees. In order to be sure that the countertop is baked, you can do the toothpick test, if it comes out clean then it is ready.

Leave to cool.

Raspberry Sauce:

We boil the 250 gr of raspberries (we used frozen raspberries) together with 2-3 tablespoons of sugar for about 5 minutes. On a small-mesh strainer, strain the sauce obtained to remove the seeds. This is not mandatory.

Cream:

The chestnut puree together with the mascarpone and whipped cream beat them very well, it must be a strong, firm cream.

If you still think it's necessary, add sugar, but because the puree is sweet, as well as whipped cream. I thought there was no need to add sugar.

I cut the cold countertop once in half lengthwise, exactly in half and then each half I divided it in two. I thus obtained 4 relatively equal pieces of countertop.

On a wooden countertop we start to assemble the cake: On the first piece of countertop we put cream (1 third), we place on top another piece of countertop. Now put half of the raspberry puree over the counter and leave it for about 10 minutes for the countertop to absorb the puree. Put the cream (1 third) over the puree and level as well as possible. We place the third piece of countertop and the remaining cream. Pour the raspberry puree over the last piece of countertop and let it absorb.

For decoration we need 100 ml whipped cream that we beat well. On the side of the cake we put the whipped cream and level it well. It can be put in a thicker or thinner layer. Here is everyone's choice.

Chocolate broken into pieces together with 50 ml of whipped cream, put it on low heat or on a bowl with boiled water and melt them together. Pour the melted chocolate on the edge of the cake and let it drain on the edges.

Put in the fridge and let it cool.

Then you can decorate with fruits, flowers, candied cherries or other decorations.

I wish you good luck and Happy Holidays !!!





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