Chestnut Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.25 liter ¼ milk
- 1 vanilla pod (s)
- 5 sheets gelatin
- 4 egg yolks
- 150 g powdered suar
- 0.25 liter ¼ cream (whipped cream), whipped
- 2 packs chestnuts. (Chestnut rice, i.e. boiled and strained chestnuts), TK
- 2 tablespoon rum or whiskey
- 1 packet ladyfingers (biscuits), depending on the cake size 30 - 40
- Whipped cream and chestnuts for garnish
Print Recipe
Pin Recipe Instructions
- Place the ring of a springform pan on a cake plate. Cut the sponge fingers straight at one end and place them close together on the edge of the cake ring and also line the bottom of the cake plate with sponge fingers.
- Bring the milk with the sliced vanilla pod to the boil, remove from the fire and let stand. Soak the gelatine in cold water, squeeze it out and stir it into the hot (but never boiling!) Milk. Take out the vanilla pod.
- Beat the egg yolks with the sugar until creamy, carefully stir in the hot milk. Mix rum or whiskey into the cream and stir cold so that no skin forms. Before the cream hardens, stir in the thawed chestnut rice, then fold in the whipped cream.
- Carefully pour half of the cream into the prepared form, put the lady fingers on top again and spread the rest of the cream on top.
- Garnish with whipped cream and chestnuts.
- Leave the cake in the refrigerator for at least 3 hours before serving.
- The cake becomes very flat and is suitable as a dessert. If someone wants a higher cake, take 1 1/2 times the amount.
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