Creamy Chestnut Cake @nespretna_domacica 🍰🌰

Crust:

4 egg whites

100g sugar

100g walnuts

1 tablespoon flour

1 tablespoon cocoa

1 teaspoon baking powder

Preparation:

Beat the egg whites with the sugar until stiff, then add the remaining ingredients. Mix briefly and transfer to a 21cm diameter tin. Bake in a preheated oven at 180 degrees for about 20 minutes, until a toothpick comes out clean. Cool the crust and cut it in half to make two thinner crusts.

First layer of filling:

4 egg yolks

300ml milk

70g sugar

1 vanilla-flavored pudding

100g milk chocolate

200g butter

3 tablespoons Clement Faugier Crème de Marrons (chestnut cream)

Preparation:

Add sugar to part of the milk, and pudding and egg yolk to the remaining milk, then cook stirring on low heat until it thickens. Add the chocolate to the hot pudding and stir to melt. Cool in the refrigerator, then add butter to the cooled pudding and beat well. At the end, stir in the chestnut cream.

Second layer of filling

425 ml of sweet cream (whipped until soft)

Mus

75ml of sweet cream

150g of milk chocolate

Preparation:

Whip the cream, add the melted milk mixture and combine.

Stacking the cake

1. Bark

2. Half of the filling

3. Whipped sweet cream

4. Second crust

5. Second half of the filling

6. The rest of the cream

7. Sweet cream and milk chocolate mousse