Literally this is the dream cake. It’s so easy, you don’t even need to turn your oven on. But it tastes amazing. It's so light and rich at the same time.

So we have kind of a family tradition. Four years ago my father made this cake for our christmas dinner as a surprise. It was a huge success. And since that he always makes a new surprise cake for christmas dinners. He isn’t a professional baker but his christmas cakes are the best. And this cake was his first wonder.

In Hungary people usually like to eat chestnut in puree form. The easiest chestnut recipe is when you mix together some chestnut puree, confectioner sugar and rum flavouring. Then you put the whole thing into a potato ricer and portion it. People usually eat it with whipped cream. We call this „gesztenye püré” which means chestnut puree. I have to say that I am not a huge fan of this. I think because this is to dense for me.

But this cake. It has the chestnut puree flavour but lightened with creamy vanilla pudding and whipped cream. And there is a little surprise inside. Some rum flavoured lady fingers.

No you aren’t in heaven. This is just one of the most amazing no bake cakes you have ever seen! :)

Chestnut dream cake

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Prep Time: 30 min. No Bake Total Time: 1+ hour Portions: 10 slices

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Ingredients:

• 500g chestnut puree

• 250g biscuits or cookies (something sweet tea biscuit or cookie with a not too overpowering flavour like rich tea or vanilla wafers)

• 350g powdered sugar

• 1 teaspoon rum flavouring

• 4 cups or 1 l milk

• 3 bags of vanilla flavoured puding powder (around 120 g)

• 250g butter

• around 20 lady fingers

• 300 ml heavy cream

• some extra milk for soaking the lady fingers

Directions:

Base:

1. Put the biscuits or cookies into a foodprocessor and crush them into fine crumbs. (or put them into a plastic bag and crush them with a rolling pin.)

2. Add the crumble, the chestnut puree, the rum flavouring and 150g of the sugar. Start adding the 100 ml milk, a few tablespoons at a time. Mix them together. It’s good when it’s not dry but still holds it’s shape.

3. Push the mixture into an 8-inch or 20 cm springform cake tin.Make sure it is an even layer.

Filling:

1. Put the pudding powder and the 200g of the powdered sugar into a large sauce pan and mix them together.

2. Then add the 900ml milk in small batches and mix it well.

3. Cook the vanilla pudding until it’s thick then let it cool down a little bit.

4. Mix in the butter. (I used a hand mixer)

5. Let it cool down completely.

How to put together the cake:

1. Put half of the vanilla pudding on top of the base and even it with a spatula.

2. Pour some milk into a small bowl and add a splash of rum flavouring.

3. Soak the lady fingers into the milk mixture for a few seconds. You don’t want to make them completely and soaked just a bit soft.

4. Layer the lady fingers on top of the vanilla pudding. Then cover it with the other half of the filling.

5. Put it in the fridge for 30 mins. Or until you want to serve the cake.

6. Before serving the cake whip up the heavy cream. ( You can add some vanilla extract) And cover the top of the cake with it. You can sprinkle some cocoa powder on the top.

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#cake #NoBake #chestnut #vanilla #easy