John Myers
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Cake: Castagnetta Cake
The perfect cake: castagnetta cake recipe with a picture and simple step-by-step instructions.
Nut and almond base
- 100 g Butter
- 100 g Sugar
- 3 Egg yolk
- 3 Protein
- 1 pinch Salt
- 75 g Ground almonds
- 50 g Ground walnuts
- 50 g Breadcrumbs
- 1 pinch Cinnamon
- 50 g Nougat
biscuit
- 2 Protein
- 2 tbsp Water cold
- 1 pinch Salt
- 100 g Sugar
- 1 tsp Bourbon vanilla sugar
- 2 Egg yolk
- 40 g Sifted flour
- 40 g Food starch
- 0,5 tsp Baking powder
- Also
- 4 Kirsch
Kirschwasser cream
- 500 ml Milk
- 1 Vanilla pod scraped out
- 1 packet “Bourbon” vanilla pudding powder
- Also
- 250 g Butter
- 4 cl Kirsch
Canache cream
- 200 ml Cream
- 175 g Whole milk chocolate crumbled
- 150 g Butter
- 50 g Chocolate sprinkles
- 2 tbsp Cocoa (20g)
Nut and almond base
- Mix the butter with 50 g sugar until frothy. Stir in the egg yolks. Beat the egg whites with the remaining sugar until they are snowy. Mix the almonds, walnuts, breadcrumbs and cinnamon in a bowl and fold into the egg mixture. Melt the nougat in a water bath and mix into the dough. Put everything in a greased springform pan (26-28cm) and bake in the preheated oven at 180 ° top / bottom heat for 40 minutes.
biscuit
- Make a sponge cake from the ingredients (without kirsch). Bake in a preheated oven at 200 ° C top / bottom heat for 15 minutes. After cooling, prick with a knitting needle and soak with kirsch
Kirschwasser cream
- Cook a vanilla pudding according to the package instructions. Place a sliced vanilla pod in the milk and bring to the boil. Remove the vanilla pod and let the pudding cool while stirring so that it doesn’t skin. Beat the butter in a bowl until frothy. Stir in the cooled pudding, tablespoon at a time. Stir in kirsch and place in the refrigerator.
Canache cream
- Chop the chocolate and place in a bowl. Bring the cream to the boil in a saucepan and pour over the chocolate. Stir until the chocolate has dissolved. To let it cool down. Mix the butter in a bowl until foamy and stir in the cooled chocolate mixture, tablespoon at a time.
completion
- Divide the nut and almond base once. Brush the bottom with half of the cherry cream. Place the whole soaked sponge cake on top. and brush with the rest of the cherry cream. Put the second half of the nut and almond crust on top. Cover the cake with the canache. Spread the chocolate sprinkles on the edge, cover the surface with a thick layer of cocoa
annotation
- I baked the cake on the occasion of my mother’s 85th birthday. Since the nut-almond base did not go very high and was too thin to cut through, I baked the base twice 😀
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