A suggestion for a seasonal dessert: Christmas Chestnut Log

It’s certainly time to start thinking of what you will serve over the festive season, so here’s an idea that may interest you !
A Christmas Chestnut Log – straight from Corsica

Ingredients for the sponge:                                                         
100g chestnut flour
5 eggs
100g sugar
1 packet vanilla sugar

Now for the chestnut cream :
150g chestnut cream
2 egg whites
20cl liquid cream
100g sugar
2 gelatine leaves
100g broken chestnuts

Syrup :
50g sugar
1 glass of water
lemon zests
1 glass eau-de-vie/brandy

Roll the cake. Take 2 large bowls, and in the 1st break 4 eggs, putting the yokes aside. Add sugar to the yokes (both sugars). Mix well until smooth. Add the remaining whole egg and remix. In another bowl, beat the whites until snowy, then add to the ingredients of the 1st bowl. Add chestnut flour and remix. Cover an oven dish with greaseproof paper, sprinkle a little flour so your mix doesn’t stick. The oven should be quite hot (around 200°C) – allow to cook for 10m.
Place the cake (upside down) on a cold surface. Cover with a cloth for condensation.

Chestnut Cream :
Soften the gelatine leaves in a bowl with cold water. Place in a saucepan, with a tablespoon of liquid cream and heat. Pour into the chestnut cream, and make whipped cream with the rest of the liquid cream. Slowly add the sugar, continuing to whip, and then add the whipped chestnut cream with a spatula. Beat the egg whites and incorporate to the cream, adding a little crushed chestnuts to make it more crunchy.

Syrup :
Pour water and sugar in a saucepan. When the mixture is boiling, remove from the heat. Only when the preparation is warm, add the eau-de-vie.

Preparation of the log :
Soak the sponge slightly with the syrup, with the help of a paint brush. Remember to insist on both ends. Generously spread the chestnut cream (keeping 1/3). Roll out the sponge fully. Coat the rest of the sponge using a spatula, so the entire surface is covered.

Now, up to you to decorate as you wish !

 

Source: Corsica Guide ©

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