Cakes and Pastries Recipes - Almond Cake with Chestnut Mousse and Chocolate Icing Recipe

Ingredients

Serves 6-8:

• 6 egg yolks

• 10 oz sugar

• 2 vanilla pods

• 11 1/4 oz (320 g) soft butter

• 1 oz (30 g) baking powder

• 14 1/2 oz (420 g) flour

• 3 1/2 oz almond powder

• 1 pinch salt

• 2 tbsp confectioners' sugar

• 6 glazed chestnuts

Chestnut mousse:

• 1/3 lb peeled chestnuts

• 2 3/4 oz (80 g) sugar

• 3 tbsp rum

• 2/3 lb butter

• 1 1/4 cup crème fraiche

Icing:

• 3 1/2 oz 70% chocolate

• 3/4 oz butter

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Method:

1. Preheat the oven to 320°F/160°C.

2. Whisk the yolks with the sugar in a mixing bowl until the mixture turns white. Add the vanilla seeds, butter, yeast, flour, almond powder, and salt. Stir and chill in the refrigerator.

3. Roll out the dough until it's 1/4 inch (5 mm) thick. Using an inverted plate, cut the dough into 3 circles. Bake for 12 to 15 min, until the dough turns golden.

4. Prepare the chestnut mousse: place the chestnuts in a saucepan together with the sugar and 1/3 cup water. Boil for 3 min. Reduce to a puree using a fork, setting aside a few large pieces. Add the rum and then whisk in the butter, working quickly. Fold in the whipped cream. Chill.

5. Spread one of the pastry discs with 1/2 of the mousse. Place the second disc on top. Add the remaining mouse. Smooth with a spatula. Cover with the last pastry disc. Refrigerate for 2 h.

6. Icing: melt the chocolate, broken into pieces, together with the butter in a double boiler. Cover the cake with this mixture using a spatula. Allow it to set. Dust with confectioners' sugar. Decorate with glazed chestnuts.