Nov 11, 2012

(glutenfree) chestnut cake


one of my all time favorite things in fall is chestnuts. chestnuts make the cold season bright. the lovely little balls, in their brown paper bags and their roasted goodness, warm not only the hands but also the souls. turned into a cake, it's not actually warming - but still more than soothing (i can never pass down something sweet on a rainy sunday afternoon...).

(glutenfree) hestnut cake (with vanilla whipped cream frosting)

150 g confectioners' sugar
3 egg yolks
150 g ground hazelnuts
200 g chestnut purée
100 g melted butter
3 egg whites
1 pinch salt

butter, for greasing pan

1 cup heavy cream
1 packet vanilla sugar
1 fig, in quarters, for decorating

directions:
preheat the oven to 180 degrees. with a mixer, whip the egg yolks with the confectioners' sugar until foamy. add the chestnut purée and then the hazelnuts. in another bowl, whisk the egg whites with the pinch of salt until stiff. fold into the dough mix. pour into a cake pan (i took a round 20 cm / 8 inch one), and smooth down with a spatula. bake for about 45 minutes on a low rack. after baking, let cool, then remove from the spring form and put onto a grid to cool completely. whip the cream with the vanilla sugar and frost the cake with it. serve immediately. 

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett