A beloved winter cake where chestnut puree meets a light sponge base and generous cream. The natural sweetness and creamy texture of chestnut provide an elegant presentation that adds style to special occasion tables.
Whisk the eggs and sugar, then sift in the flour and baking powder and mix.
Pour the batter into the greased pan, bake in a preheated oven until a toothpick test comes out clean, then set aside to cool.
Whip the cold cream with powdered sugar, then add the room-temperature chestnut puree and mix gently.
Split the cooled sponge cake into two layers and spread the chestnut cream between and on top. Caution: Decorate the top with grated chocolate and let it rest in the fridge for at least three hours.
Important: Make sure the chestnut puree is at room temperature when adding it to the cream — cold puree can cause the cream to curdle. Allergens: contains gluten (flour), egg, milk (cream, butter). Chill the cake in the refrigerator for at least three hours before slicing.
If you make the chestnut puree yourself by processing boiled chestnuts in a food processor instead of buying it ready-made, you get a fresher, more intense aroma.
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