for 8 person

Chestnut cake

100 g	butter, soft
150 g	icing sugar
4	eggs
300 g	frozen chestnut puree, defrosted
200 g	ground hazelnuts
50 g	walnuts, coarsely chopped
1 parcel	vanilla sugar
½ parcel	baking powder

To bake

a little

icing sugar

Apple juice crème

5 dl	fruit juice
1	organic lemon, use grated zest and a little of the juice
1 tbsp	Maizena cornflour
2	eggs, beaten
50 g	cane sugar
1 parcel	vanilla sugar
2 dl	full cream, beaten until stiff

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.

Show complete recipe