How to make Chestnut Roll Cake? Tips of the recipe, thousands of recipes and more... Türk chestnut cake, how to make chestnut cake, chestnut roll cake, christmas cake, Cakes-Boutique Cakes

Chestnut Roll Cake

Portion: 6-8 Persons Preparation: X Cooking: X
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Hello Dear Friends,

As the new year approaches, my recipes that will decorate the tables have started to take their place on my blog. I shared with you as the first recipe of the week. chestnut cream It turned into a delicious cake.

I only used heavy cream, but if you want, you can add some cold cream to it and whisk it to both lighten and increase it.

christmas cake

While I was preparing the sponge cake, the same in a banana roll cake I followed my recipe I used, I just added some cocoa in it. That's why I didn't need to share the remake phase because it's a video recipe. You can easily prepare by watching.

If you are looking for a different recipe with chestnut cream Eclairs (with chestnut cream) You can also try my recipe :)

with me when you try my recipe Don't forget to share on instagram :)

I would love to share my recipes with your photos in my story :) My Instagram account: @kitchensirlari 

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Ingredients for Chestnut Roll Cake Recipe

  • 4 large eggs
  • 1 cup powdered sugar
  • 1 water glass flour
  • 2 soup spoons of cocoa

For the inside (cream):

For the top:

  • 50 ml milk cream
  • 100 g couverture chocolate
  • 2 tablespoons of almonds
  • 1 tablespoons of peanuts

How to Make Chestnut Roll Cake Recipe?

  1. For the sponge cake, break the eggs into a leather bowl.
  2. Add granulated sugar and beat until it becomes 3-4 times more solid.
  3. Add the flour and cocoa to the eggs you have raised by sifting them and mix them from the bottom up.
  4. Pour the mixture you prepared on the baking tray on which you have greased paper and spread it with the help of a spatula. Bake in a preheated oven at 170 degrees for 10-12 minutes.
  5. Wrap the sponge cake you bought from the oven with greaseproof paper as soon as it reaches its first temperature.
  6. Allow to cool by wrapping with a slightly damp towel or kitchen cloth.
  7. Open the sponge cake, apply all the chestnut cream from one side to the other and wrap it.
  8. Cut the excess on both ends of the roll you prepared with the help of a knife.
  9. Heat the milk cream to the boiling point and add the couverture chocolate and mix until it melts.
  10. Pour the chocolate sauce you prepared on the roll and spread it with the help of a spatula. Serve sprinkled with almonds and pistachios.

 

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