Chestnut cream

Long-life product

Only fruit and sugar, dried on fire

Without preservatives, colorants or chemical thickeners

 
€5,50

Our Chestnut Cream is an authentic and delicious product, made with just two ingredients: chestnuts of the Ruvillese variety and sugar. Our jams are prepared with the traditional method, without the addition of thickeners, to maintain the purity of the flavor. The traditional process involves drying the jam over a low heat, ensuring a rich and concentrated consistency. Ruvillese chestnuts, typical of Calabria, are small and very tasty, giving this cream a unique and unmistakable taste. Perfect for spreading on bread and desserts, or used as a special ingredient in your favorite recipes.

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Information Chestnut cream

Chestnuts, sugar. Fruit used 70g per 100g

In 100 g of Chestnut Cream we find:

  • Energy 295 kcal / Kj 1234
  • Protein 5 g
  • Carbohydrates 62g
  • of which sugars 40g
  • Fat 3 g
  • of which Saturi - g
  • Dietary Fiber 12 g
  • Salt 0.006 g.

How to use:

Delicious spread on bread and desserts, perfect as
filling or ingredient in mousses, puddings and cold desserts. Experiment with chestnut jam in creative recipes such as roll cakes, tarte tatin or donuts to surprise guests.

Chestnut Cream Cake

Ingredients:

  • 200g of flour
  • 100g of softened butter
  • 150g of sugar
  • 3 eggs
  • 1 sachet of baking powder
  • 1 teaspoon vanilla extract
  • 250g of chestnut cream
  • 100ml of milk
  • Powdered sugar for dusting (optional)

Method:

Preparation of the dough:
Preheat the oven to 180°C (350°F).

In a large bowl, beat the softened butter with the sugar until light and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Adding the Dry Ingredients:
In another bowl, sift the flour together with the yeast.

Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk, mixing until smooth.

Incorporation of Chestnut Cream:
Add the chestnut cream to the mixture and mix well until evenly distributed.

Cooking:
Pour the mixture into a 24 cm round pan, previously buttered and floured.

Level the surface with a spatula.

Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cooling and Service:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

If desired, dust the top with icing sugar before serving

Suggestions:

  • You can add chopped walnuts to the dough for a crunchy touch.
  • Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an even more delicious dessert.

This chestnut cream cake is perfect for enhancing the unique flavor of Ruvillese chestnuts, creating a soft and aromatic dessert ideal for any occasion.

Storage Method:The product can be stored at room temperature until opened. Once opened, store in the refrigerator. It is recommended to consume within 7 days.