Ingredients
- GENOISE
- 4 Eggs
- 120 g Powdered sugar
- 120 g Flour
- 1 pinch of salt
- SYRUP
- 10 cl Water
- 2 Tbsp Chestnut Jam
- TOPPING
- 1 jar of chestnut jam
- 4 Glazed chestnuts + 1 for decoration
- EXPRESS BUTTERCREAM
- 500 g Icing sugar
- 230 g Butter ointment
- 1 vanilla bean
- DECOR
- Silver sugar puffed beads
Preparation Method
1. Preheat the oven to 180°C (th. 6). Beat the eggs with the sugar for a long time with a good beater or a food processor, until they have the consistency of a foam that runs in ribbons. Sift the flour and incorporate it gradually, and gently into the foam. When the mixture is smooth, pour into a buttered and floured square genoise mold. Cook about 25 min. Cool completely and unmould on a rack.
2. Prepare the cream by mixing the cream butter with the seeds of the vanilla bean with the mixer, then add the icing sugar little by little. Store at room temperature.
3. When the cake is well cooled, cut it in 2 in thickness with a large saw knife. Mix the syrup ingredients and soak generously the inner surfaces of the 2 genoises.
4. Spread 1/3 of the buttercream on the bottom of the cake. Add a layer of chestnut jam and broken chestnuts. Reposition the top of the cake. Cover the biscuit with another 1/3 of buttercream. Use a flat spatula to spread the cream evenly over the surface and edges.
5. Garnish a pocket with a cinnamon tip with the remaining buttercream, and make fir trees with the cream. Add sugar balls to decorate the fir trees and a whole glazed chestnut to represent the moon. Refrigerate 1 hour before serving.
