Chestnut cake

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 3 tbsp lukewarm water
• 140 g flour
• 3 tbsp cocoa powder
• 700 g chestnut puree, sweetened
• 50 ml rum
• 4 sheets of gelatin
• 3 cups of cream, 200 g each
• 3 bags of cream stiffener
• e.g. powdered sugar
• 1 cup of cream
• 50 g chestnut puree
• chocolate flakes

Instructions

Working time approx. 1 hour 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 40 minutes

Chestnut cake

Preheat oven to 180°C. Line a baking sheet with parchment paper and place a 24cm cake ring on top. For the sponge cake, separate the eggs and beat the egg whites. When they start to stiffen, add the sugar and continue beating until firm. Next, mix the flour with the cocoa. Briefly stir the water and egg yolks into the egg whites using a mixer, then quickly fold in the flour and cocoa mixture. Spread the batter in the cake ring and bake in the preheated oven for about 30 minutes. When the batter is done baking, remove it from the cake ring, and let it cool. For the cream, soak the gelatine in cold water for 5 minutes and whip two and a half cups of cream with the cream stiffener until stiff. Mix the rum with the remaining half cup of cream and heat until stiff. Then dissolve the gelatine in it and mix it into the chestnut puree. Now combine the cream and chestnut mixture with a spatula. Divide the sponge cake to create two layers of roughly equal thickness. Place the cake ring around one layer, ensuring there is no gap between the ring and the cake. Spread about half of the cream on the layer and lightly press the second layer onto it. Spread the second half of the cream on top and leave to rest in the fridge overnight. Once it has rested, remove the cake ring and decorate with the remaining cream whipped with sugar. Use a potato ricer to place the remaining chestnut puree in the middle of the cake and spread it out. Thanks to the fairly firm cream, the cake can be eaten the day it is made, but it tastes really good the next day when it has had time to set.