Name: Chestnut Puzzle Cake
Yield: 2 cakes, 10 inches (25 cm) in diameter
Ingredients: 8 ounces (225 g) unsweetened chestnut puree, softened; 8 ounces (225 g) sweet dark chocolate, melted; 2 Chiffon Sponge Cake I, 10 inches (25 cm) in diameter; 2 Chocolate Chiffon Sponge Cake I, 10 inches (25 cm) in diameter; ½ cup (120 ml) Frangelico liqueur; ¼ cup (60 ml) water; 6 ounces (170 g) sliced almonds, toasted and lightly crushed; Piping Chocolate, melted; Strawberry Sauce; Candied chestnuts (optional); Miniature Tulip Crowns (optional); 8 ounces (225 g) shaved light chocolate; Wild strawberries or other small strawberries; 3 pounds (1 kg 365 g) Vanilla Buttercream (Swiss Method)

Preparation info

2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This challenging cake is one of the desserts I made on the PBS television series Cooking at the Academy. Unfortunately, I think I made it look too easy. Do not feel bad if your cake does not look like the photograph on your first try. Just as some of my viewers learned the hard way — this cake takes practice before you can complete it comfortably. Perhaps I should have posted a warning: “For professionals only. Do not try this at home.” I received numerous letters, not to mention pho