Italian Chestnut Cake Recipes

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ITALIAN CHESTNUT CAKE



Italian Chestnut Cake image

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

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

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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