Chestnut cake (8)
Instructions
Boil the chestnuts in water with the bay leaf and a pinch of salt.
Drain and pass through still hot in the Mashers.
Soak almonds in boiling water, spellatele and chop finely.
In a bowl, beat with a wooden spoon the butter with the sugar, add the egg yolks, one at a time, lemon peel and stir vigorously.
Stir the almonds and chestnuts and then the egg whites very firm, mix.
Pour the mixture into a pie dish approx.
24 cm in diameter, and passed with the buttered breadcrumbs.
Bake at 210 degrees for 40 minutes.
The cake is cooked when, introducing a stick, this will come out clean.
Serve hot or cold.
Ingredients and dosing for 4 persons
- 400 g of dried chestnuts
- 1 pinch of salt
- 1 leaf of laurel
- 100 g of almond
- 100 g of butter at room temperature
- 200 g of sugar
- 4 eggs
- == 1 lemon (zest)
- Butter (or margarine)
- For the pan:
- Breadcrumbs