Italian Chestnut Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 1 1⁄4 cups all-purpose flour
- 8 ounces butter, softened
- 3⁄4 cup caster sugar
- 1 (15 1/2 ounce) can chestnut puree
- 9 eggs, separated
- 7 tablespoons dark rum
- 1 1⁄4 cups double cream
directions
- 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.
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RECIPE SUBMITTED BY
Marli
Australia
G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!