We invite you to the SABI kitchen, where food blogger Majka - Karotka (www.karotka.sk) prepares an original SABI recipe for you every month. Follow our social networks and get inspired to eat tasty and healthy.
Ingredients
COCOA SPONGE CAKE:
5 pcs eggs
70 g cane sugar
70 g plain flour
20 g quality cocoa powder
2 tsp baking powder
a pinch of salt
CHESTNUT FILLING:
500 g chestnut purée
200 ml SABI whipping cream
30 g softened SABI butter
1 tsp rum (optional)
TOP LAYER:
200 ml SABI whipping cream
1 pc vanilla sugar
currant jam
cocoa or chocolate shavings for decoration
Procedure
1. SPONGE CAKE (25 x 35 CM):
Preheat the oven to 170 °C and line a baking tray with parchment paper. Separate the yolks from the whites and whisk the whites with a pinch of salt until stiff. In another bowl, whisk the yolks with sugar until foamy. Add sifted flour, cocoa, and baking powder to the yolk foam and mix. Finally, gently fold in the egg white foam in portions. Spread the finished batter evenly on the tray, smooth it out, and bake for about 13 to 15 minutes (test with a skewer; it must come out dry).
2. CHESTNUT FILLING:
Whip the cream until stiff, add chestnut purée with softened butter (and rum), and briefly mix everything with a mixer until the ingredients combine into a smooth cream.
3. TOP LAYER:
Whip the cream until stiff (you can add vanilla sugar). Spread jam on the cooled sponge cake and layer the chestnut filling on top. Spread whipped cream over the chestnut filling, decorate with chocolate shavings or cocoa, and let it set in the fridge.
TIP FROM KAROTKA: Cut with a hot knife to get straight and clean pieces.
