Chestnut Cake

Chestnuts are very popular in Hungary, mainly used for delicious cakes and desserts. Some types are toxic and shouldn’t be eaten.

Before boiling chestnuts in the shell, it is important to know that after peeling off the shell for 700g chestnuts in the shell you will have 450g shelled chestnuts. How to boil chestnuts:

· Bring a pot of water to boil

· Cut an X into the shell of each chestnut with a sharp knife

· Boil them for 5 -10 minutes

· Drain and let them cool

· Peel the shell and skin

We have a dinner invitation for the coming weekend and my friend asked me to bring a cake. I am going to make a Chestnut Cake. I think it is a good choice as it is a rarity and most people like cakes made of nuts and gluten-free. In North America, unlike in Europe, it is not very likely to find baked goods made of chestnuts in bakeries or conditories.

The Cake

Ingredients

330 g chestnuts* (mashed)

210 g granulated sugar

70 g almond meal or flour

8 eggs

1 tsp vanilla extract

105 g butter (melted)

Ingredients for the filling

110 mashed chestnuts

400 ml whipping cream

70 g granulated sugar

1 tsp vanilla extract

*I am using 1 can of unsweetened chestnut puree of 439 g, by Clement Faugier.

Instructions

1. Beat the egg yolks with the sugar until fluffy

2. Mix in lightly the mashed chestnuts

3. Beat the egg whites into a stiff foam

4. Fold in the egg whites

5. Add 1 tsp vanilla extract

6. Mix in almond meal or flour

7. Stir in the melted butter

8. Pour into a square, well greased baking sheets

9. Bake in a preheated oven at 350°F (180°C) for 45 – 50 minutes

The Filling

10. Make a strong foam from the whipping cream and sugar

11. Add the mashed chestnuts and vanilla extract

12. Cut the square cake into two equal parts for the layers

13. Fill between the layers and coat over the cake

14. Decorate with coffee syrup and/or candied chestnuts