… on Chestnut and date cake, served with chestnut compote
Serves 4
Prep time 60 mins
Ingredients
For the hazelnut cream
180ml cream
2g gelatine leaves
30g sugar
3 egg yolks
40g hazelnuts ground to a paste
For the cherry jelly
500ml cherry purée
200g sugar
7 gelatine leaves
For the date and chestnut cake
50g chestnuts
150g dates
250ml water
1 tsp. bicarbonate of soda
50g butter
150g sugar
2 eggs
150g self-rising flour
Method
For the hazelnut cream
Mix the sugar and egg yolks. Meanwhile soak the gelatine leaves and boil the cream. Mix the egg mixture into the cream and stir until it gets a custard consistency, then add the gelatine and the hazelnut paste. Pour the mix in moulds and leave to set.
For the cherry jelly
Boil the sugar and cherry purée and then add the soaked gelatine leaves, pour in a tray and leave to set
For the cake
Boil the dates and chestnuts in the water under they soften the add the bicarbonate. Beat the butter and sugar until light and fluffy and add in the eggs. Gently fold in the flour and the date and chestnuts. Pour into a rectangular cake mould and cook on 155 C for 30 minutes. Cut into slices once cool, serve with jelly cubes and the hazelnut moulds.
