Torta Di Castagne
Chestnut Cake is a dessert recipe based on this tasty autumn fruit. Peel the chestnuts, boil them, and pass them through a food mill. Ideal for those looking for a simple and quick preparation; tips and quantities for 4 people.
Servings: 4 porzioni
Equipment
- oven
Ingredients
- 400 gr. Chestnuts
- 250 gr. Butter
- 180 gr. Sugar
- 150 gr. White flour
- 9 nr. Eggs
- 200 gr. Whipped cream
Instructions
- Peel the chestnuts, boil them, and pass them through a potato masher.
- In a bowl, vigorously beat the butter with the sugar and gradually add, stirring constantly, 280 g of chestnut puree, then add the 9 egg yolks one at a time.
- Beat the egg whites until stiff and gently fold them into the mixture, then sift the white flour and add it last.
- Pour the batter into a 30 cm diameter mold previously greased and floured, then bake at 180 degrees.
- After about 1 hour, the cake will be baked: let it cool, remove from the mold, cut into 2-3 layers, and fill with whipped cream and the remaining chestnut puree.