Chestnut Cake (Torta di Castagne)
Instructions
Boil chestnuts previously he made so you can peel with ease to make 30 minutes to boil.
You soften the butter and melt the chocolate in Bain-Marie.
Beat the egg yolks with the sugar, lemon zest, vanilla and a pinch of salt.
Stir the mixture with the butter and chocolate, add powdered almonds, chestnut puree, rum and baking powder until mixture is fluffy.
Incorporated to the egg whites.
Pour the mixture into two final moulds of about 25 cm in diameter and place in the oven at 190 degrees for 50 minutes.
Beat the egg yolks with sugar and mascarpone, incorporate a tablespoon of rum, mashed chestnuts and whipped cream.
Take the two disks of dough and baked cannoli with the mixture.
Dust with icing sugar and serve.
Ingredients and dosing for 10 persons
- 900 g of mashed chestnuts
- 1 1/2 sachet of yeast
- 240 g of butter
- 9 egg yolks
- 120 g of chocolate
- 420 g of sugar
- 100 g of almond
- 6 tablespoons of rum
- For the cream:
- 6 egg yolks
- 120 g of sugar
- 375 g of mascarpone
- 300 cl of cream
- 180 g of mashed chestnuts