Italian Chestnut Cake

1. 1

   Preheat oven to 180c/350 degrees F.

2. 2

   Grease a springform cake tin& line.

3. 3

   Cream butter& three-quarters of the sugar.

4. 4

   Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.

5. 5

   Fold in the sifted flour.

6. 6

   Whisk the egg whites until stiff.

7. 7

   Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.

8. 8

   Gently pour the cake mix into the tin.

9. 9

   Cook for 1 1/4 hours or until cooked.

10. 10

    Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.

11. 11

    Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.

12. 12

    Cut horizontally into two layers.

13. 13

    Place the bottom layer on a serving plate.

14. 14

    Beat the cream, rum, sugar& chestnut puree until thick.

15. 15

    Spread two-thirds of cream on the bottom layer& place the other layer on top.

16. 16

    Spread the remaining cream over the top& sides of the cake.

17. 17

    Decorate with piped cream stars.

* Per serving · 4 servings · Values may vary.

No additional tips available.