Can this gâteau get any more decadent? Well, never say no, because you never know.
I was planning to make this gâteau or at least a similar one, last year but when I bought the chestnuts to make it I sprained my ankle so I never got to make it.
When I bought the chestnuts a few days ago, the first thing that came to my mind was this gâteau. Although I was planning to make the cake with a chestnut cream filling and a chocolate ganache on top, it was a coincidence that I decided to make the Dulce de Leche on the same day so I could not resist changing the recipe to make it with the dulce de leche.
I prepared the sponge cake adding more cocoa than usual to get a dark sponge and combined the chestnut puree with cream cheese and dulce di leche. We were so anxious to try this that I did not give it the time necessary for the cream filling to set and served it with dulce de leche on top.
As this would make a rather long post showing the procedure of how to make the chestnut puree and the Dulce de Leche, I preferred to post them separately as I am sure I will be referring to them in the future as well.
Making the Sponge Cake :
Ingredients for sponge cake:
1 cup of sugar
1/2 cup of self raising flour
1/2 cup of cocoa
1 teaspoon vanilla essence
A pinch of salt
Chestnut puree (400 grams) See how to make it yourself here.
Dulche De Leche (1 can) See how to make it yourself here.
400 grams of Cream Cheese (Philadelphia light)
3 tablespoons of Grand Marnier Liqueur
1 cup of Quince Spoon Sweet Syrup or any other syrup you have
Extra Dulche De lech to serve on top
Beat the eggs with the sugar at full speed until white and creamy and add Vanilla essence.
Gently fold in the other ingredients.
I made this sponge in a spring form bundt pan, which I greased and floured before pouring in the batter.
Preheat oven at 180 degrees and bake cake until a toothpick inserted comes out dry. See more details of how to make the basic sponge cake here.
Allow to cool on a wire rack before cutting the cake.
Step 2: Making the Filling
When the chestnuts were soft enough to puree, I drained the excess milk and with my hand mixer I pureed it. I did not want the mixture to be creamy but some small pieces of chestnut to be in the cream. I then added 1 can of Dulce de Leche and mixed them together with the hand mixer. I then added the cream cheese and combined all three together.
Step 3: Putting the cake together
Cut the sponge cake in the middle and wet both pieces with the syrup and liqueur.
Use another bundt form or wash and use again the same one. Place one of the cakes back in the form and add the filling. Place the second piece on top and refrigerate for 3 – 4 hours until the cream sets.
Invert the cake in a platter and serve with Dulce de Leche on top.
Note: I did not wait for the cream to set and I should have warmed up the Dulce de Leche before pouring it on top or even add a few spoonfuls of heavy cream to make it more runny but nonetheless it was amazing.