A favorite winter cake, this dessert pairs a light sponge cake with chestnut puree and plenty of cream. The chestnuts’ natural sweetness and creamy texture make an elegant centerpiece for special occasions.
Beat the eggs and sugar, then sift in the flour and baking powder and mix.
Pour the batter into a greased pan and bake in a preheated oven until a toothpick inserted in the center comes out clean. Let cool.
Whip the cold cream with the confectioners’ sugar. Add the room-temperature chestnut puree and gently fold to combine.
Slice the cooled sponge cake into two layers and spread the chestnut cream between them and over the top. Garnish with grated chocolate and refrigerate for at least 3 hours.
Make sure the chestnut puree is at room temperature before adding it to the cream; cold puree can cause the cream to split. Allergens: contains gluten (flour), egg, and dairy (cream and butter). Refrigerate the cake for at least 3 hours before slicing.
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