A multi-layered French heart-shaped cake featuring chestnut sponge, chestnut crémeux, Meyer lemon gel, and vanilla-chestnut mousse, topped with caramelized walnuts and an elegant chocolate lace decoration.
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1
Prepare the chestnut crémeux by passing hot chestnuts through a food mill, then mix with simple syrup, water, rum, and chestnut cream.
2
Heat the chestnut mixture with softened gelatin, pass through a sieve, shape to a disc slightly smaller than the cake ring diameter, and freeze.
3
Make caramelized walnuts by cooking honey, water, and butter to a dark amber caramel, toss in toasted walnuts, continue heating until coated, then cool on a silicone mat.
4
Make the moist chestnut sponge cake in a food processor by combining room-temperature chestnut cream, rum, and softened butter; add eggs, flour, and baking powder; pulse in chestnut chunks. Bake in a prepared mold at 350°F (180°C) for about 25 minutes.
5
Prepare the lemon gel by heating lemon juice, water, and vanilla together, add sugar and agar mixture, bring to boil and cook for 2 minutes, then cool and chill until set.
6
Blend the lemon gel smooth with an immersion blender, fold in preserved lemon peel, shape according to design theme, and freeze.
7
Create the chestnut mousse by bringing half the heavy cream and vanilla to a boil, pour over white chocolate to blend, add softened gelatin, chestnut cream, and remaining chilled heavy cream. Mix well and refrigerate overnight.
8
Beat the chilled mousse until soft peaks form, being careful not to overwhip to avoid air pockets.
9
Cut the sponge cake into three slices, with the bottom slice being thicker. Place the thickest sponge in the cake ring, pipe mousse around it, and coat the edges with the back of a spoon.
10
Add the frozen chestnut crémeux layer on top of the first sponge layer, smooth it out, add the lemon gel, and top with another sponge slice. Even out the top with an offset spatula and freeze overnight.
11
For the second cake using a silicone mold, build the layers in reverse order: mousse, lemon gel, chestnut crémeux, and sponge. Freeze overnight and demold.
12
Decorate the cake by gluing three caramelized walnut halves using leftover mousse and freeze. Optionally create fancy chocolate lace decorations using tempered dark chocolate piped through parchment cones.
13
Finish the cakes by spraying or coating with a warm mixture of cocoa butter and chocolate in a 1:1 ratio over the frozen cake for a chocolate velvet effect.
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