Sweet chestnut cake

Sweet chestnut cake

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / piece: 242 kcal
, Fat: 14 g
, Carbohydrate: 24 g
, Protein: 3 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Batter

150g butter, soft
150g sugar
1bag vanilla sugar
1pinch salt
4 egg yolks
440g frozen chestnut puree, defrosted
1tbsp cocoa powder
100g ground hazelnuts
4 egg whites
1pinch salt
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Utensils

For a cake tin of approx. 30 cm, fully lined with baking paper

How it's done

Batter

Beat the butter in a bowl until soft, using the whisk on a hand mixer. Add the sugar, vanilla sugar, salt and egg yolks and beat until the mixture is light and fluffy. Stir in the chestnut puree, cocoa powder and hazelnuts. Beat the egg whites with the salt until stiff, carefully fold into the mixture. Transfer the mixture to the prepared tin.

Bake

Approx. 1 hr. in the centre of an oven preheated to 180°C. Remove and allow to cool in the tin.

Good to know
Note: The cake should still be moist inside. The moistness will cause the cake to collapse a little in the middle.
Tip: Stir 1 tbsp of kirsch into the batter.

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