Summary

Ingredients

• 4 egg (s)
• salt
• 150 g butter, soft
• 90 g suar
• 50 g coconut blossom suar, alternatively brown or normal suar
• 250 g chestnut puree, room temperature
• 80 g almond (s), rated
• 2 tablespoon cocoa powder, unsweetened
• 2 teaspoons baking soda

Also:

• Cream, whipped or vanilla curd

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat. Line an elongated loaf pan of approx. 24 cm with baking paper.
2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Mix the soft butter with the sugar until creamy. Add the egg yolks one after the other and stir in well. Add the chestnut puree and stir in. Mix the grated almonds, cocoa powder and baking powder and fold in alternately with the egg whites. Spread the mixture on the prepared mold and smooth it out.
3. Bake the cake in the preheated oven on the middle rack for approx. 50 - 60 minutes. If the surface browns too much, cover the cake with aluminum foil halfway through the baking time. Make a chopstick sample before removing.
4. Let the cake cool in the tin for about 20 minutes. Take out and let cool
5. to let.
6. The chestnut cake tastes delicious with a dollop of whipped cream or vanilla quark.
7. A fine cake is a must on Sundays. Now in autumn I love this juicy chestnut cake that does not contain any flour. The cake is wonderfully aromatic and a delicious way to recharge your batteries after a long autumn walk.
8. Makes 12 pieces.