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PHOTO RECIPE Chestnut Dessert
Chestnut purée cheesecake with carrot-orange base.
Ingredients
GRAPEFRUIT-ORANGE BODY
- 40 g finely grated carrots
- 40 g softened butter
- 45 g crystal sugar
- 1⁄2 egg
- 80 wholegrain spelt flour
- 1 teaspoon baking soda
- 80 ml orange juice
- orange peel
CHESTNUT CREAM + ORANGE
- 250 g chestnut puree
- 250 g Smooth cottage cheese
- 200 g sour cream
- a little bit Of orange juice and rind
- 3 tablespoon confectionery sugar
- 1 tablespoon special fine flour
- 1 egg
MILKY CHOCO SAUCE
- 125 g milk chocolate for cooking
- 50 ml whipping cream
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Directions
CARROT-ORANGE BATTER: First, we cream the butter with sugar and then with an egg. Then we add dry ingredients and finally mix in the carrot and orange juice with a spatula.
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A thick dough will form. We bake at 180°C/approx. 15 min and wait until it cools down completely. We can also bake a day ahead and leave it in the mould.
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CREAM OF CHESTNUT PUREE + ORANGE: Mix everything together. Pour the finished cream on the cooled baked crust and bake again at 140°C/approximately 70 minutes. After baking, let the cake stand for an hour in the turned off closed oven, and then let it cool with the oven slightly open.
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Pour the chocolate layer onto the cooled cake and put it in the refrigerator for a few hours. Best overnight.
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Enjoy your meal. :)
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