Enrich chestnut puree on a fine chocolate biscuit with whipped cream and enjoy a dessert with autumn flavor.

moderately demanding 45 min

Ingredients

3 eggs

150 g of sugar

1 Rum sugar Dolcela

100 ml of oil

100 ml of milk

200 g of Podravka Smooth Flour

a pinch of salt

1 Dolcela baking powder

80 g ground walnuts

200 g chestnut puree

100 ml of sweet cream

400 ml of milk

1 Dolcela chocolate cake cream

Whipped cream 5 + Dolcela

Preparation

1.Whisk the eggs, sugar and rum sugar and add the oil and milk. Finally, lightly mix the flour mixed with salt and baking powder and ground walnuts.

2.Mix the mixture well and pour into a cake tin (Ø 26 cm) and bake for about 30 minutes in an oven preheated to 180 ° C. Cool the baked biscuit and leave it in the mold.

3.Mix chestnut puree with sweet cream. Pour the contents of the cream bag into the cold milk and mix with an electric mixer to get the cream. Finally, mix in the prepared chestnut puree and apply the resulting cream over the biscuits in the mold.

4.Leave the cake in the refrigerator until serving.

Serving

Whip 5+ Dolcela to the desired strength and serve with the cake.

Tip

Decorate the cake as desired with chocolate icing or chocolate shavings.