ReceptnaptárChestnut Cake
Chestnut cake is one of the most beautiful desserts of winter and the holidays: a light, low-flour chestnut sponge filled with whipped cream. Thanks to ready-made chestnut purée, there is no need to boil and sieve chestnuts, so it comes together much faster.
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Ingredients
Method
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- Preheat the oven to 170°C (160°C if fan-assisted). Line the base of a 22-24 cm cake tin with baking paper, butter the sides and dust with flour.
- Beat the egg yolks with the sugar with a mixer for 4-5 minutes until fluffy. First mix the chestnut purée with 2-3 tablespoons of the fluffy mixture until lump-free (so it blends in more easily), then add it to the rest and sift in the flour.
- Whisk the egg whites with the pinch of salt until stiff and fold them gently into the batter in two batches with a spatula.
- Smooth the batter into the tin and bake at 170°C for 40-45 minutes, until a toothpick inserted in the centre comes out dry. Leave in the tin for 10 minutes, then turn out onto a rack and cool completely.
- Whip the cream with the vanilla sugar until stiff.
- Cut the cooled cake in half horizontally. Spread the bottom layer with half of the cream, place the top layer on it and coat the top and sides with the remaining cream. Sprinkle with grated chocolate and chill for at least 1 hour before serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- First mix the chestnut purée with a little of the whisked egg yolk mixture so no lumps remain.
- Fold the egg whites in gently so the sponge turns out tall and soft.
- Let the cake cool completely before cutting it in half and filling it.
- Use a serrated bread knife or a thread to slice the cake in two.
- You can also fill it with coffee, rum or sour cherries beneath the whipped cream.
Frequently asked questions
How long does it keep?
In the fridge, covered, for 2-3 days; a whipped cream cake is best fresh.
Can it be made gluten-free?
Yes, replace the 15 g flour with cornflour or rice flour.
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