And to take advantage of the chestnut season, making a delicious dessert would not be bad, for this we share an easy, quick and delicious recipe for semi-cold chestnut cake with thermomix.
A great option for the final dish, the most anticipated, the dessert. You’re going to love it. This recipe calls for chestnuts
Semi-cold chestnut cake with thermomix
People
4
Preparation time:
19 minutes
Wait time
4 hours
Total Time
19 minutes
Kitchen
English
English
Category:
desserts with thermomix
Ingredients for Semi-cold chestnut cake with thermomix
- For the semi cold cake
- 500 grams of liquid cream
- 400 grams of chestnut cream
- 80 grams of icing sugar
- 1 Teaspoon vanilla extract
- For the walnut sauce
- 100 grams of walnuts
- 250 grams of milk
- 80 grams of sugar
- ½ teaspoon ground cinnamon
Preparation of semi-cold chestnut cake with thermomix
- To begin the preparation of this wonderful semi-cold chestnut cake with thermomix, place the butterfly on the blades, add the cold cream, together with the vanilla and program.
- No time / Speed 5.
- You must be vigilant when whipping the cream as it can be passed and spoiled.
- Once the cream is at the ideal point, add the icing sugar and mix with the spatula.
- Back in the thermomix glass, remove the butterfly and add the chestnut cream and mix gently with the spatula.
- Then, pour the mixture into a freezer-safe mold or airtight container (you can line the mold with cling film to make it easier to unmold later). Place in the freezer for a minimum of 4 hours.
- Before serving, prepare the walnut sauce for it, pour the walnuts into the thermomix glass and program.
- 5 seconds / Speed 5.
- When the nuts are crushed, remove them to a bowl and reserve.
- Back in the thermomix glass, pour the milk along with the cinnamon and sugar and program.
- 5 minutes / Temperature 90° / Speed 1.
- To continue, add the reserved nuts and program.
- 10 minutes / Temperature 100° / Speed 2.
- Pour the walnut sauce into a sauce boat, then remove and unmold the semi-cold tart, pour the hot sauce over the tart.