Chestnut cake

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water
• 2 tbsp rum, or 1 rum-flavoring
• 200 g powdered sugar
• 1 pinch of salt
• 50 g flour, smooth
• 200 g chestnut(s) (chestnut puree, frozen)
• 3 sheets of gelatin
• 375 ml whipped cream
• 2 tbsp rum, or 1 rum-flavoring
• 80 g powdered sugar
• 150 g chestnut(s) (chestnut puree, frozen)
• Fat and flour for the springform pan (26 cm)
• possibly chestnuts, dipped or silver beads
• Chocolate shavings, for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

Thaw the chestnut puree in the refrigerator one day before preparation. Preheat oven to 180°C, separate the eggs, and whisk the egg yolks with 2 tablespoons of water, rum, and powdered sugar until frothy. Beat the egg whites and salt until stiff peaks form and fold them alternately with the flour and chestnut puree into the yolk mixture. Grease and flour the bottom of a springform pan – or line the bottom of the springform pan with baking paper, stretch it and clamp it in place, and trim off the remaining edges. Pour in the mixture and bake in the oven for 35 minutes. Let the cake cool completely before removing the cake ring. Then cut the cake into two layers. Soak the gelatine in cold water, squeeze it out well, and dissolve it over low heat. Whip the cream with sugar, then carefully mix with the rum, chestnut puree, and dissolved gelatine. Spread half the chestnut cream on one cake layer, place the second layer on top and spread with the remaining chestnut cream. Finally, decorate the cake with chocolate shavings and the dipped chestnuts or silver pearls. Refrigerate the cake for 1 hour before slicing.