John Myers
My Chestnut Cake
The perfect my chestnut cake recipe with a picture and simple step-by-step instructions.
- 200 g Chestnuts pre-cooked and peeled
- 200 g Ground almonds
- 100 g Raw cane sugar
- 3 piece Eggs
- 175 g Grated carrots
- 110 g Soft butter
- 100 ml Cream 30% fat
- 50 ml Milk
- 10 g Baking cocoa
- 1 teaspoon Baking powder
- 1 piece Vanilla pod scraped out
- 25 ml Amaretto
- Salt, powdered sugar
- The chestnuts, I always take the cooked, vacuum-packed ones in the food processor, chop them up, add the cream, the milk and the scraped-off vanilla and process everything into a purée, set aside.
- Set the stove to 180 ° C (top and bottom heat) or 160 ° C (convection), prepare the 26 springform pan.
- Beat the egg whites with a pinch of salt until stiff.
- Mix the butter with the raw sugar until creamy, slowly stir in the egg yolks, finely grate and add the carrots, put the ground almonds mixed with the baking powder and the cocoa in the mixing bowl and then add the purée.
- Mix everything well and then carefully fold in the egg whites.
- Now fill the dough into the springform pan and bake for 40-45 minutes.
- Let cool a little in the tin, sprinkle with powdered sugar and enjoy. Bon Appetit :))
- A piece of cake has only 272 calories, 19.2 g fat, 16.3 g carbohydrates, 6.4 g protein, so it is perfectly suitable for diabetics 🙂
- Please forgive !!! Unfortunately I don’t have the photos completely under control (grrrrr, new cell phone), I’m working on it
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