Ingredients
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 cake
To bake
Apple juice crème
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Chestnut cake
Combine the butter and icing sugar in a bowl and mix well. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the chestnut puree, nuts, vanilla sugar and baking powder. Transfer the mixture to the prepared dish.
To bake
Approx. 45 mins. in the centre of an oven preheated to 200°C. Remove the cake from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool. Cut the chestnut cake into slices and dust with icing sugar.
Apple juice crème
Combine the fruit juice with all the ingredients up to and including the vanilla sugar in a pan and stir with a whisk, bring to the boil over a medium heat stirring constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the crème into a bowl through a sieve, lay clingfilm directly on top of the crème, leave to cool and chill for approx. 1 hr. Fold the cream into the crème and divide into bowls.
| Serve: | Serve the apple juice crème in bowls, top with the chestnut cake. |
|---|
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