Ingredients:
for the pie
250g Maria Superiore Biscuits
1 kg of milk jam
1 cup of sugar
8 excited
400g margarine
400g sour cream
2 tablespoons vanilla essence
36g of colorless gelatin
300g de cream cheese
For the chestnut crunch
2 cups chestnut
1 cup sugar
2 tablespoons butter
Preparation mode:
Torta
– In a mixer: beat the yolks, sugar, cream, vanilla essence, margarine and cream cheese. Reserve;
– Hydrate the colorless gelatin with 15 tablespoons of water;
– Combine the cream with the colorless gelatine;
– Take it to the fridge to firm up. About 30 minutes.
chestnut crispy
– Toast the chestnuts in a pan until they are slightly golden. Add the sugar and stir from time to time, until it becomes a golden caramel;
– Add the butter, mix until it is well incorporated into the caramel.
– Pour the caramel over a smooth surface greased with oil (it could be the countertop of the sink), and leave it there until it cools down;
– Break up the caramel and nuts plate with a meat mallet, rolling pin or even the bottom of a heavy pan, forming smaller crunches.
Assembly
– Line the mold with a mobile base with two layers of marie biscuits;
– Place the cream and, on top of it, place two more layers of biscuit;
– Finally the cream cheese layer;
– Take the fridge for 2 hours. Then unform;
– Cover with dulce de leche and chestnut crunch. Serve.
Ingredients:
for the pie
250g Maria Superiore Biscuits
1 kg of milk jam
1 cup of sugar
8 excited
400g margarine
400g sour cream
2 tablespoons vanilla essence
36g of colorless gelatin
300g de cream cheese
For the chestnut crunch
2 cups chestnut
1 cup sugar
2 tablespoons butter
Preparation mode:
Torta
– In a mixer: beat the yolks, sugar, cream, vanilla essence, margarine and cream cheese. Reserve;
– Hydrate the colorless gelatin with 15 tablespoons of water;
– Combine the cream with the colorless gelatine;
– Take it to the fridge to firm up. About 30 minutes.
chestnut crispy
– Toast the chestnuts in a pan until they are slightly golden. Add the sugar and stir from time to time, until it becomes a golden caramel;
– Add the butter, mix until it is well incorporated into the caramel.
– Pour the caramel over a smooth surface greased with oil (it could be the countertop of the sink), and leave it there until it cools down;
– Break up the caramel and nuts plate with a meat mallet, rolling pin or even the bottom of a heavy pan, forming smaller crunches.
Assembly
– Line the mold with a mobile base with two layers of marie biscuits;
– Place the cream and, on top of it, place two more layers of biscuit;
– Finally the cream cheese layer;
– Take the fridge for 2 hours. Then unform;
– Cover with dulce de leche and chestnut crunch. Serve.
