John Myers
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Chestnut Cake
The perfect chestnut cake recipe with a picture and simple step-by-step instructions.
For the dough
- 500 g White flour
- 8 g Baking POWDER
- 200 g Sugar fine
- 2 Pc Free range eggs
- 150 g Butter diced until soft
For the puree
- 400 g Chestnuts pre-cooked and peeled
- 400 g Milk
- 2 tbsp Kirsch
- 3 tbsp Sugar
For the filling
- The chestnut puree
- 150 g Sugar fine
- 50 g Soft butter
- 1 Pc Ei free range
- 50 g Dark chocolate chopped not too fine
- 8 g 1Päckchen Vanille Zucker
- 1 cl Grappa Ticinese
Create dough
- Sift the flour and baking powder together on the table, form a wreath, crack the eggs in the middle, spread the butter on the edge. Work together quickly with a spatula. But don’t knead. Wrap in cling film and let rest for 1 hour in the refrigerator.
Create puree
- Cover the chestnuts that have already been cooked in a saucepan with milk, bring to the boil, cook over low heat, stirring occasionally, until they are soft. Pour off the remaining milk. Drive through a passe-vite, add kirsch and sugar and stir well.
Create a fill
- Put the puree in a bowl. Mix the sugar and egg into a crème, add the butter, chocolate, vanilla sugar and grappa, stir well and vigorously.
final
- Line a buttered and floured cake tin with batter, prick with a fork, pour in the filling. Form fine cordons with the remnants of the dough and use them to cover the cake in a grid shape. Bake in the oven preheated to 180 ° C for 30-40 minutes.
Tips
- Better make the dough and chestnut puree the day before. Replace alcohol with grape juice. Do not bake too long otherwise the dough will be hard, it was mine. Unfortunately, I did not hear the alarm signal. How embarassing!! ‹(• ¿•)› ¸¸. · Relax and enjoy ´¯` ·. ‹(• ¿•)
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