Chestnut cream

Long-lasting product

Only fruit and sugar, fire-dried

Without preservatives, colorants, or chemical thickeners

 
Price: €5,50 EUR List price:

Our Chestnut Cream is an authentic and delightful product, made with only two ingredients: chestnuts of the Ruvillese variety and sugar. Our preserves are prepared using the traditional method, without adding thickeners, to keep the purity of the flavor. The traditional process involves drying the preserve over a gentle fire, ensuring a rich and concentrated texture. The Ruvillese chestnuts, typical of Calabria, are small and very flavorful, giving this cream a unique and unmistakable taste. Perfect for spreading on bread and sweets, or used as a special ingredient in your favorite recipes.

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Chestnut cream
€5,50 EUR

Information Chestnut cream

Chestnuts, sugar. Fruit used 70 g per 100 g

How to Use:

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

Chestnut Cream Cake

Ingredients:

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

Instructions:

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

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

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 baking powder.

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

Incorporating the Chestnut Cream:
Add the chestnut cream to the batter and mix well until evenly distributed.

Baking:
Pour the batter 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 in the center comes out clean.

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

If desired, dust the surface with powdered sugar before serving.

Tips:

  • You can add chopped nuts to the batter for a crunchy touch.
  • Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an even more indulgent 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, keep refrigerated. It is recommended to consume within 7 days.