Chestnut cake with fresh goat cheese
1 cup brown sugar
½ teaspoon of cinnamon
1 dose vanilla
250 g cooked and peeled chestnuts (jarred)
100 g ground almonds
30 g butter
1 teaspoon baking powder
4-5 tablespoons of whole wheat flour
1 jar of 250 g of chestnut cream (or some marmalade)
180 g fresh goat cheese
150 g cooked and peeled chestnuts (from the same jar)
20 g milk cream
1 dose vanilla
60 g soft butter
70 g icing sugar
Prepare the biscuit for the cake beating the eggs and sugar in a bowl. Work with the electric mixer for 3 minutes or until the mixture becomes fluffy and doubles in volume. Then, add the chestnuts, mashed. Stir well, then stir in the melted butter and flavor. Finally, mix in the sifted flour with the baking powder and the almonds.
Pour the mixture into a square cake pan 24 or 26 cm (loose-bottomed), buttered and covered with parchment paper. Bake the biscuit at 180°C for about 30 minutes. Cool completely on a wire rack and cut into 2 biscuits of the same thickness.
For the cream, cream the goat cheese, butter and icing sugar. Flavor with vanilla. In another bowl, whisk the chestnut and cream until you get a smooth texture. Then combine both mixtures. Check whether you like the sweetness and flavor and add more sugar or vanilla (if necessary).
To assemble the cake, place one biscuit on a suitable tray and cover it evenly with the chestnut cream (the one bought). Place over the second biscuit. Cover evenly with the cheese and chestnut cream. Smooth well. Store the cake in the refrigerator for several hours. To serve, cut square pieces. Garnish each with a small twirl of chestnut cream and top with one caramelized chestnut or just dipped in honey for a while.