Chestnut cream cake

Chestnut cream cake

 

 

ingredients:  

Chestnut Mousse: Medium format circular diameter 26. 2 packs peeled chestnuts (can be purchased at any supermarket). 2 vanilla pudding. 2 heavy cream 38%. 1 1/2 cups milk. 150 grams of powdered sugar. Bottom of the Mousse: Cat tongues Biscuits marinated cherry liqueur and rum. 1/4 cup liqueur. 1 tablespoon rum extract. Garnish the mousse: 100 grams folded crumbled (You can also candied cherries)

Preparation:

Blender put the chestnuts, powdered sugar and half a cup of milk and process a smooth puree. Put mixer the cream, instant pudding and a cup of milk and whisk until firm. Add whipped cream and chestnut cream carefully fold the cream into the cream, and then use Biscuits dip them Bleecker and rum extract. Pour the cream over and flatten, then scrape off the chocolate, cherries to decorate. Cooling insert is covered with plastic wrap for 24 hours and serve.