Chestnut cake

Chestnut cake

Total: 1 hr 25 min. | Active: 25 min.
vegetarian
Nutritional value / piece: 338 kcal
, Fat: 12 g
, Carbohydrate: 51 g
, Protein: 5 g

Ingredients

12 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@bettybossi.ch

Chestnut mixture

150 g butter, soft
150 g sugar
3 egg yolks
1 tsp cinnamon
2 tbsp lemon juice
220 g frozen chestnut puree, defrosted
100 g frozen peeled chestnuts, defrosted, diced
250 g white flour
1 tsp baking powder
3 egg whites
1 pinch salt

Icing

150 g icing sugar
2 tbsp lemon juice
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Utensils

One loaf tin (approx. 25 cm), fully lined with baking paper

How it's done

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Chestnut mixture

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Mix in the egg yolks and continue to beat until the mixture becomes lighter in colour. Add the cinnamon, lemon juice and chestnut puree, mix well. Stir in the diced chestnuts. Mix the flour and baking powder. Beat the egg whites with the salt until stiff, place on top of the mixture with the flour in layers, carefully fold in using a spatula. Transfer the mixture to the prepared tin.

Bake

Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Mix the icing sugar and lemon juice, spread on the cake, leave to dry.

How-tos

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