Chestnut cake without flour

Starting the oven Christmas sweets, it is very difficult to stop, because they are always so comfortable, beautiful and fragrant!)) This cake is made without flour, as the chestnuts a lot of starch, which is involved in creating the structure of the test. To do this, suitable only homemade cake chestnut puree. Cake turns out very light, airy and fragrant!


225 g of butter at room temperature
Sugar 260 g
5 egg yolks
5 proteins
45 ml (3 tbsp) dark rum
600 ml (2 1/2 cups) mashed chestnut *

500 ml of 35% cream
3 tbsp caster sugar

Cooking method:          

Prepare the 25 cm round shape – greased and floured.
Beat the butter with 130 grams of sugar in a lush light weight.
In a separate bowl, beat the egg yolks until lightening.
Add the yolks to the butter, rum and chestnut puree. Beat until smooth.

Protein shake up with the remaining sugar until stable peak. Add 1/3 of the protein to the chestnut mass. Mix.
Add the remaining whites gently stir paddle.

Bake at 175S 45 minutes. Allow to cool for several hours.

The cooled cake cut in half lengthwise.

Chilled cream whip with powdered sugar.
Glazed cake and decorate with fruits and berries.

* When using canned chestnut puree:
Chestnut puree reduced to 300 ml.
Add pre-sieved mixture of 60 g of flour and 1 tsp disintegrant. (At addition of mashed)

Enjoy your tea!

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