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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
For a spring form tin approx. 18 cm diameters, based lined with baking paper, sides greased
How it's done
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.
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.
|Tip:||The cake tastes best on the second day. Double the quantities for a 26-cm-diameter tin. The baking time is the same.|
Beating egg whites
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