Chestnut cake without flour
During a memorable trip in Europe, I discovered the flourless chestnut cake, a dessert that showcases the rich taste of mashed chestnuts and the warm, complex flavor of dark rum. After perfecting the recipe, I'm excited to share this culinary find, offering a taste of Europe's gastronomic heritage through its smooth, nutty essence and aromatic undertones.
Equipment
- 1 round shape
- 1 separate bowl
- 1 oven
Ingredients
- 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
Instructions
- 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)