Winter Scenery

Mix well all dry ingredients together. In the bowl beat the soften butter with the sugar until airy creamy texture. Add the tempered eggs one by one until each one is integrated before adding the vanilla essence and the chestnut cream. Mix well and then, add gradually the dry mixture adding the half of the cream in between. Mix gently each time when adding flour or cream, just enough for the ingredients to combine. Fill the buttered mold with the cake mixture. It is advisable to use a mold perforated in the center since it is fairly a dense dough who will difficult the baking in the central area. Bake at 175°C around 45 minutes moving down the temperature depending on the size of the mold. Let it cool down above 15 minutes until unmolding.

Melt the chocolate until 40/45°C. Bring to a boil the cream. Add the hydrated and melted gelatin mixing well and pour gradually the hot mixture into the melted chocolate to obtain a perfect emulsion using the hand blender. Add the cold puree and let crystallize in the refrigerator. Pipe all over the cavity of the cake.

In a saucepan, bring the puree with the sugar at 50°C and then, add in the mixture sugar/pectin mixing well with a whisk. Bring to a boil, add half of the frozen blackberries, and bring back to a boiling point around 3 minutes. Add the other half of the frozen blackberries. Reserve and let cool down in the refrigerator. Glaze the top of the chestnut cake with the compote.

Fill the inside of the orifice of the cake with the chestnut milk chocolate. Fill the top of the chestnut cake with a layer of blackcurrant compote. Glaze all the surface of the cake with hot neutral glaze perfumed with Rhum. Pipe some rosaces of the chestnut cream over the top and place some candied chestnut and mix of winter berries (blackcurrant, sea buckthorn, cranberry).