ITALIAN CHESTNUT CAKE
Posted for a request for chestnut puree recipes. Can be made up to a week in advance, keep undecorated, wrapped & stored in an airtight container.
Provided by Marli
Categories Dessert
Time 1h45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180c/350 degrees F.
- Grease a springform cake tin& line.
- Cream butter& three-quarters of the sugar.
- Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
- Fold in the sifted flour.
- Whisk the egg whites until stiff.
- Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
- Gently pour the cake mix into the tin.
- Cook for 1 1/4 hours or until cooked.
- Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
- Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
- Cut horizontally into two layers.
- Place the bottom layer on a serving plate.
- Beat the cream, rum, sugar& chestnut puree until thick.
- Spread two-thirds of cream on the bottom layer& place the other layer on top.
- Spread the remaining cream over the top& sides of the cake.
- Decorate with piped cream stars.
Nutrition Facts : Calories 800.9, Fat 44.8, SaturatedFat 25.3, Cholesterol 349.8, Sodium 278.2, Carbohydrate 80.8, Fiber 0.5, Sugar 19.3, Protein 13
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