For the chestnut tart, quickly knead the ingredients for the shortcrust pastry together and leave to rest in the refrigerator, wrapped in foil. For the sponge dough, beat eggs with sugar until foamy, pour in oil and continue beating.
Mix flour with cocoa and stir into the mixture. Beat well. Bake the mixture in a cake pan (diameter 24 cm) at 180 °C for about 30 minutes.
Now roll out the short pastry and bake in a cake tin for about 10 minutes. For the maronic cream, soak the gelatine in rum. Whip the whipped cream.
Whip the chestnut puree, add the squeezed gelatine and the rum and mix well, add a little of the whipped cream. Now add the mixture to the remaining whipped cream and mix gently.
To assemble the cake, first spread the shortbread base with a third of the currant jam. Cut the sponge dough apart and place the first layer on top of the shortcrust pastry.
Now spread the rest of the currant jam (preferably slightly warmed). Fill the 120 g chestnut puree into a piping bag and pipe a circle with a smooth nozzle (2 cm). If you cut the cake open, you will have a nice piece of pure chestnut puree there!
Now it is best to encase the cake with a cake ring and apply the maroni cream. Finally, place the second part of the sponge on top and refrigerate the cake, preferably overnight. Whip the cream.
Pour some of it into a piping bag and use the rest to pipe the cake.
Preparation Tip:
The cream for the chestnut cake can also be made without rum, should children or pregnant women want to eat along.
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