Ticino chestnut cake

Ticino chestnut cake

Total: 1 hr 40 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 461 kcal

Ingredients

8 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

Cake

150g ground cane sugar
3 egg yolks
220g frozen chestnut puree, defrosted
100g butter, liquid, left to cool
150g ground hazelnuts
3 egg whites
1pinch salt
20g hazelnut brittle

Decoration

60g dark chocolate, melted
60g hazelnut brittle
icing sugar to dust
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Utensils

For a spring form tin approx. 18 cm diameters, based lined with baking paper, sides greased

How it's done

Cake

Place the sugar and egg yolks into a bowl, mix using the whisk on a hand mixer until the mixture turns a paler colour. Stir in the chestnut puree, butter and nuts and beat the egg whites with the salt until stiff. Stir in 1/3 of the egg whites and carefully fold in the remaining mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.

Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove, scatter with the brittle, finish baking for approx. 45 mins. and allow to cool slightly. Remove the frame of the tin, transfer to a cooling rack and allow to cool.

Decoration

Coat the sides of the cake with chocolate. Immediately transfer the cake to a clean sheet of baking paper and decorate the sides with the brittle. Dust the cake with icing sugar.

Good to know
Tip: The cake tastes best on the second day. Double the quantities for a 26-cm-diameter tin. The baking time is the same.

How-tos

Beating egg whites

Beating egg whites

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