The chestnut cake recipe from Canadian foodnetwork was certainly tempting, particularly, that I love baked chestnuts, and then I also bought a can of creamed chestnuts and had to find use for it. It took me three days to make a simpler version of the cake (without filled rolled wafers) and I finally finished it on Boxing Day. And although its seven layers combine into something crunchy-chocolatey fabulous, it is extremely filling and for a while I cannot look at cakes any more. The only consolation for this effort is that my boyfriend loves it and cannot stop eating it!
Next time I make the cake, though, I will implement a couple of adjustments.
- I had already added some softly whipped cream to the chestnut purée which forms the middle layer. Next time I will also add some cream or soft cheese to the crunchy layer as in my opinion it is too solid and makes the assembled cake difficult to cut.
- The last remark is that I would better like the chestnut taste being more subtle, so next time I will replace some chestnut purée with softly whipped cream, mascarpone or white soft cheese.