Desserts from Italy
1 hour 30 minutes
translated by Italian with
A sweet cake to celebrate chestnut ... yoghurt pasta with chestnut flour, stuffed with chocolate chestnut cream with ricotta, a unique delight!
Prepare the chestnut cream even a few days before, with this dose come out two jars but it will only serve 250g
The rest is enough to put it in the fridge or eat it simply on a slice of bread, it's very good!
Boil chestnuts, peel them and pass them with the crushed potato.
In a saucepan put sugar and water, as soon as it is melted add the past chestnuts and let bake stirring often for 20/30 minutes.
Amalgamate well and when the chocolate is dissolved the cream is ready to be put into the jars. If you want to use it immediately, leave it completely cool first
Prepare the pastry by combining all the flour, yeast and sugar in a large bowl. From side to side, blink the egg with yogurt.
Add this compound to the powders and start working first with a fork and then with your hands until you get to form a soft blade.
Cover with the film and place in the refrigerator at least half an hour.
Prepare the filling by combining ricotta with chestnut cream and mix well with a whip.
Take back our pastry pie from the fridge and spread it with the help of a sprinkle of rice flour and cover the cake
Fill the cottage cheese with chestnuts, decorate as desired and bake in the bottom oven shelf at 180 degrees for 30/35 minutes.
Allow to cool completely before removing it from the mold because with a softer mixture otherwise it breaks down