I’ve made it!!! I've really made it!!! Now you ask yourself: what the heck is she talking about? Is she so happy that she baked a cake? No, I don’t mean that...I am happy that I did manage to post the recipe this year. I was firmly convinced that I will have to wait until next year. But I was wrong...and so the chestnut cake made it this year on the blog. Although I already have a plan what and when to post, from time to time other things come in between, so I cannot follow my plan. But frankly, most of the time I do not care...only when I plan to publish a recipe that need to be prepared with seasonal ingredients. That is why I am so happy that this time I managed to post the recipe in time :) I stop now…here is the recipe.
You need:
3
eggs
350
g chestnut puree
1
tbsp cornflour
1
tbsp cacao
80
g butter, melted
1
pich of salt
Preparation
time:15 minutes
Baking
time: 50-60 minutes
This is how we proceed:
Preheat oven at 180 degrees.
Separate eggs. Beat egg whites together with a pinch of salt until stiff.
Give chestnut puree and egg yolks in a bowl and mix. Sieve cornflour and cacao. Add butter. Mix everything well. Gradually add egg whites and fold in.
Separate eggs. Beat egg whites together with a pinch of salt until stiff.
Give chestnut puree and egg yolks in a bowl and mix. Sieve cornflour and cacao. Add butter. Mix everything well. Gradually add egg whites and fold in.
Grease and flour a heat-resistant glass bowl. Pour the dough in the bowl and place it in a pot or a baking dish. Pour boiling water into the baking dish/ pot so that the water level is halfway up the sides of the bowl. Bake for 50-60 minutes.
Remove chestnut cake from the oven, let cool and place on a plate. Sprinkle with icing sugar and serve.
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