Chestnut cake
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ingredients
500 g frozen chestnut puree 6 pcs eggs 250 ml whipped cream (can also be replaced by whipped cream powder Dr. Oetker, in which case + 150 ml of milk) 100 ml rum currant jam fat and plain flour to grease and line the cake tin a pinch of salt
progress
This cake is suitable for celebrating autumn days, as I associate chestnuts with autumn:-) Preparation easy and success guaranteed in any season.
1.
Separate the egg yolks from the whites. Add a pinch of salt to the egg whites and whip stiff snow.
2.
Add 375 g of chestnut puree to the egg yolks and beat.
3.
Into the beaten mixture, using a fork, incorporate the egg whites with the egg whites.
4.
Grease a cake tin with butter, dust with flour and pour the mixture into the tin. Bake at 160 degrees for about 35-40 minutes.
5.
Cut the baked and cooled cake.
6.
Mix the whipped cream with the rest of the grated chestnut puree.
7.
Decorate according to your taste and preference.
