Delicious chestnut pudding squares. A delightful dessert that tastes like it's from the finest pastry shop!
- Moderate preparation
- 12 portions
- 95 minutes
Chestnut purée is often a very popular ingredient, but we don’t always know the best way to use it. This recipe for chestnut pudding squares will show you how to turn the purée into an amazing dessert that, in taste, resembles the finest pastry creations. If you have chestnut purée in the freezer, now is the time to use it!
For 12 portions
Ingredients
For the batter:
For the filling:
For the top:
Preparation procedure
-
Preparing the batter:
Separate the yolks from the whites. Cream the yolks with the sugar and cocoa powder, add the vanilla extract. Then gradually fold in the flour mixed with the baking powder. Beat the egg whites until stiff peaks form and gently fold them into the batter. Pour the batter onto a baking sheet lined with parchment paper and bake at 150 °C for approximately 30 minutes. Check with a skewer to see if it's baked.
- Preparing the cream: Mix the two vanilla pudding mixes into 3 dl of milk with the powdered sugar. Bring the remaining milk to a boil and pour in the pudding mixture. Cook, stirring constantly, until the pudding thickens. Then remove from the heat and stir in half of the butter. Let the cream cool.
- Preparing the chestnut cream: Mash the chestnut purée with a fork and mix it with the other half of the butter, the cream, and the rum extract. Add 3–4 tablespoons of the cooled pudding cream and mix thoroughly.
- Assembling the squares: Cut the cooled sponge cake horizontally in half. Spread the chestnut cream on the bottom layer, spread the pudding cream over it. Top with the other half of the sponge.
- Top layer: Whip the whipping cream with the stabilizer and powdered sugar. Spread the cream evenly over the top of the sponge. Sprinkle the dessert with cocoa powder.
- Cooling: Let the squares rest in the refrigerator for at least 20 minutes so the flavors can meld and the creams set.
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