Chestnut cake

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.