Delicious chestnut cake without flour - glutenfree
5 von 2 Bewertungen
Vorbereitungszeit 10 MinutenMin.
Kochzeit 30 MinutenMin.
Gesamtzeit 40 MinutenMin.
Gang cake, Dessert
Küche Italy, Trentino South Tyrol
Portionen 12pieces
Kalorien 271kcal
Zutaten
400gchestnutsboiled
200sugar
1pinchsalt
4eggs
1teaspoonvanilla extractor vanilla sugar
½glassMarsala or rum liquer
TO SERVE
250mlwhipped cream
100gdark chocolate or unsweetened cocoa
Zubereitung
Pre-heat oven to 180°C (fan-assisted oven: 160°C). Line a spring form tin (Ø 26 cm) with baking paper or grease it with oil, dust with sugar (then the chestnut cake is gluten-free).
Puree the chestnuts through a strainer or a passe-vite. Separate eggs and beat egg white with a tablespoon of sugar until firm.
Beat the egg yolks with the remaining sugar until creamy white, then add the liqueur, vanilla extract, salt as well as the pureed chestnuts and mix well. Fold in the beaten egg white.
Bake in the preheated oven at 180°C for 30 minutes. Let the cake cool down thoroughly.
Top with whipped cream whipped to a thick consistency. Before serving, either dust with cocoa or decorate with melted chocolate. Serve the cake cold.
Notizen
This chestnut cake will keep fresh in the refrigerator for 3 to 4 days.