Name: Rum And Chestnut Meringue Gateaux
Ingredients: 50 g Unsalted butter; 125 g Plain flour; 125 g Caster sugar; A few drops of vanilla essence; 4 lg Egg yolks; 1 ts Baking powder; 3 tb Milk; 4 Egg whites; 225 g Golden caster sugar; 50 g Flaked almonds; 300 ml Whipping/double cream; 4 tb Sweetened chestnut puree and 4 tbsp rum; 3 tb Plain grated chocolate; 5 Marrons glace; (5 to 8); Rosettes of whipped cream; Shavings of plain chocolate

A contented man, just as he is the most contented, so he is the most unsatisfied man in the world. You will say, ‘How is that?’ A man who has learned the art of contentment is the most contented with any low condition that he has in the world, and yet he cannot be satisfied with the enjoyment of all the world… though his heart is so enlarged that the enjoyment of all the world and ten thousand worlds cannot satisfy him for his portion; yet he has a heart quieted under God’s disposal.

Jeremiah Burroughs

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Good, Living	8	servings

INGREDIENTS

50	g	Unsalted butter
125	g	Plain flour
125	g	Caster sugar
		A few drops of vanilla essence
4	lg	Egg yolks
1	ts	Baking powder
3	tb	Milk
4		Egg whites
225	g	Golden caster sugar
50	g	Flaked almonds
300	ml	Whipping/double cream
4	tb	Sweetened chestnut puree and 4 tbsp rum
3	tb	Plain grated chocolate
5		Marrons glace; (5 to 8)
		Rosettes of whipped cream
		Shavings of plain chocolate

INSTRUCTIONS

FOR THE SPONGE
FOR THE MERINGUE
FOR THE DECORATION
Preheat oven to 180c/350f/Gas 4.
1 Grease and line two 8" round cake tins with non-stick parchment. Leave
about 2.5-1" collar of paper above the rim.
2 For the Sponge: Cream together the sugar and the butter until fluffy. Add
the egg yolks and vanilla essence. Sift the flour and baking powder into
the egg mixture, alternating with the milk. Divide the mixture between the
tins and smooth with a spatula.
3 For the Meringue: In a clean, grease- free bowl, whisk the whites until
stiff but not dry. Whisk in half the caster sugar and beat well to look
glossy. Gradually fold in the remaining sugar.
4 Divide the mixture between the two tins, spreading evenly over the cake
mixture to eliminate any air pockets. Bake for 45-50 minutes until golden
brown.
5 Remove from the tins and cool on a wire rack. Put the whipping cream in a
large bowl and whisk until just holding its shape. Soften the chestnut
puree in another bowl and fold cream into it.
6 Sprinkle in the chocolate and stir gently. Fold in the rum. Pile the
chestnut mix onto the meringue surface of one cake, smooth over, top with
another cake and press down gently.
7 Pipe swirls of whipped cream onto the cake, and decorate each swirl with
a marrons glace. Pipe into the centre of the cake with shavings of
chocolate - use a potato peeler to do this. Dust lightly with unrefined
golden icing sugar, if desired.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.

A Message from our Provider:

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