Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

CHESTNUT CREAM CAKE WITH COLLAR

Related Nigella Recipes

Related Community Recipes

Serves: 1 cake

Print
  • Vegetarian
What does this mean?

This is a very delicious cake for special occasions. It might seem labourous to do, but there's nothing tricky about it, even the collar is easy to make.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

Switch to Cup Measures

For the cake

  • 6 eggs
  • 270 grams sugar
  • 6 tablespoons water
  • 340 grams flour
  • 30 grams cocoa (unsweetened)
  • 2 teaspoons baking powder

For the filling

  • 400 grams sweetened chestnut puree
  • 50 grams raisins (or crystallised fruit)
  • 4 tablespoons rum
  • 3 egg yolks
  • 80 grams caster sugar
  • 250 ml double cream
  • 80 grams raspberry jam

For the topping

  • 200 ml whipping cream (or double cream)
  • 100 grams sweetened chestnut puree
  • raisins (or crystallised fruit)
  • 100 grams chocolate
  • 2 tablespoons oil

Method

  1. Stir the yolks with the water and half of the sugar with a hand-held. Then beat the egg whites for a while then add the rest of the sugar and beat until it's really hard.
  2. Add the beaten egg whites to the yolks and mix very carefully but firmly. Mix the flour, cocoa and baking powder in a bowl and add to the mixture in 2 or 3 parts, again, stirring carefully but firmly.
  3. You should avoid crushing the beaten egg whites as much as possible. Put the batter in a buttered and flour-sprinkled 26cm round tin and bake in pre-heated oven at 180 C for about 25 min, but it's ready when it doesn't stick to an inserted toothpick.
  4. Never open the door until 15 minutes though, or it will collapse. Let it cool completely, then divide into three layers.
  5. The cream: If you have frozen chestnut puree, let it unfreeze, then add 2 tbsp rum. Soak the raisins or crystallized fruit in the other 2 tbsp rum.
  6. Stir the yolks and the sugar in a bowl over boiling water until it's really thick, then add it spoon by spoon to the chestnut.
  7. Whip the double cream and add to the chestnut, adding the raisins or crystallized fruit as well. Spread the jam on each layer (you can leave it out if you like) and then 1/3 of the filling on each layer (there should be cream on the top of the cake).
  8. Then put the layers on each other. Whip the cream until it's really hard (you can add some fixing). Spread some cream on the side of the cake, and put the rest in a decorating bag with any kind of ending you like and decorate the top of the cake with the cream, chestnut puree and raisins or crystallized fruit.
  9. For the collar: Melt the chocolate adding the oil. Measure the height and circumference of the cake, and cut out two baking papers. Spread chocolate on each of them thinly and when it's starting to stiffen but still not too hard, put it on the side and carefully take off the paper.
  10. Do it with both papers, sticking the two with melted chocolate.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

Be the first to leave a comment