Walnut Chestnut Cake with Apple Juice Cream

The cake :

1. Mix the butter and sugar until foamy, add the eggs and keep stirring until it forms a tip. Mix in the chestnut puree. Add the ground nuts, coarsely chopped nuts, vanilla sugar and baking powder and mix well. Grease and flour a form, 24 cm diameter, pour the mixture in and bake in an oven preheated to 200 ° C for about 45 minutes. Make a needle test. Take out, cool, take out of the mold, fall onto a wire rack and let it cool down.

The apple cream:

1. Mix the eggs, sugar, vanilla sugar and corn starch together, add to the apple juice and bring to the boil, stirring constantly, until it binds, immediately remove from the heat and stir for a moment.

The set:

1. You can do it in advance. Roughly chop approx. 110 g chestnuts. Caramelize the sugar lightly in a saucepan with a thick base. Pour the chestnuts on a marble and smooth them out or pour them onto an oiled oven tray and smooth them out, allow to cool. Remove from the marble (sheet) and finely crumble. Put aside. Melt the couverture in 1 tablespoon of water and use it to glaze the cake. Sprinkle with the chestnuts brittle.

Serving:

1. Put a mirror with apple cream on the dessert plate. Cut the cake into 12 portions and place one portion on the mirror with pomegranate seeds and garnish. Bernadette also served whipped cream in bowls, and of course a strong black sauce with plum water rounded the whole thing off. Bernadette meant it well, very few of those present consumed the cream, the cake is thick and the cream to go with it ……… well, there were comforting moments.
2. ((_, »* ¯ *« »* ¯ *«, _)) ♥ Bernadette on your well ♥ ((_, »* ¯ *« »* ¯ *«, _))