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Chestnut cake and apple juice cream
30 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 664
  • Fat about 44g
  • Carbohydrates about 54g
  • Protein about 11g
This is needed
This is needed for 8 people
Chestnut cake
  • 100 g butter, weich
  • 4 eggs
  • 150 g icing sugar
  • 300 g frozen chestnut puree, defrosted
  • 200 g ground hazelnuts
  • 1 parcel vanilla sugar
  • 50 g walnuts, roughly chopped
  • 0.5 parcel baking powder
  • a little icing sugar
Apple juice cream
  • 2 eggs, verklopft
  • 1 parcel vanilla sugar
  • 50 g cane sugar
  • 1 tbsp cornflour
  • 5 dl fruit juice
  • 1 organic lemon, use grated zest and a little of the juice
  • 2 dl full cream, steif geschlagen
  • Für eine Springform von ca. 24 cm Ø, Boden mit Backpapier belegt, Rand gefettet
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And that's how it's done
And that's how it's done
Chestnut cake
Line a springform pan (25 cm in diameter) with baking paper, butter the rim. Preheat the oven to 200°C. Beat the butter, icing sugar and eggs until light and fluffy. Add the chestnut puree. Add the nuts, vanilla sugar and baking powder, stir briefly. Transfer the mixture to the prepared tin. Bake the chestnut cake for approx. 45 mins. in the centre of the preheated oven. Remove the cake from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool. Cut the chestnut cake into slices and dust with icing sugar.
ca. 45 Min. in der Mitte des auf 200 °C vorgeheizten Ofens. Kuchen herausnehmen, etwas abkühlen, Formenrand entfernen, auf ein Gitter schieben, auskühlen. Marronikuchen in Würfel schneiden, mit Puderzucker bestäuben.
Apple juice cream
Bring the eggs, sugar, vanilla sugar, cornflour and apple juice to the boil while stirring. Bring to just below the boil, stirring constantly. Remove the pan from the hob and continue to stir for a moment. Strain the cream into a bowl and set aside until cold. Before serving, cover and chill for at least 1 hr. Shortly before serving, add the lemon zest and a few dashes of lemon juice. Beat the double cream until stiff and loosely fold into the apple cream.