Ingredients
Serves 8-10Cake:
1 cup chestnut flour
1 ½ tsp baking powder
½ tsp salt
6 eggs, separated
½ tsp vanilla essence
240 gm caster sugar
Filling:
2 cups pure cream
1 cup sweetened chestnut puree
Cocoa for dusting
Method
This cake is best made in a swiss roll tin and cut carefully. It is a deceptively easy cake that yields impressive looking results.
Pre heat oven to 180ºC.
In a stand mixer, beat yolks and vanilla till pale.
In a separate bowl, whisk whites till soft peaks form, gradually add sugar and beat the meringue for about two minutes.
Fold yolks into meringue, sift dry ingredients over the mixture and fold in carefully. Smooth onto a lined Swiss roll tray, bake for 10 minutes. Remove from oven and cool on a wire rack.
Whisk the cream until it is stiff. Divide in half. Keep one half plain and mix the other with the chestnut puree. Depending on the brand of chestnut puree you use, you may need to break it up a little before you try and incorporate the cream.
To assemble the cake: Cut into three equal strips lengthways. Then cut each strip in half to create 6 thin layers. Lay the first piece on a rectangular dish or board and spread with a thin layer of cream, lay another piece of cake on top and spread with a thin layer of chestnut cream. Continue until you get to the top and coat the top and the sides with remaining chestnut cream. Dust the top with cocoa and refrigerate until you are ready to serve. Cut slices with a sharp knife.