Italian Chestnut Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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