INGREDIENTS

INSTRUCTIONS

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500
from "Patisserie of Italy" by Jeni Wright.
Very moist and rummy, more like a pudding than a cake. Without the cream
filling and topping can be made up to 1 week in advance..after cooling,
wrap it tightly and store in an airtight tin. Once the cake has been
assembled with the cream it should be kept in the fridge. Allow it to come
to room temperature for at least 30 minutes before serving so that the full
flavour of the cake can be savoured. Serves 8 - 10
Grease a 22cm/8.5inch springform cake tin. Line the bottom with nonstick
baking paper, then grease the paper. Preheat the oven to 180C/350F.  Sift
the flour and salt into a bowl and set aside. In a separate bowl, beat the
butter and 175g sugar until light and fluffy, then beat in 250g of the
chestnut puree a little at a time, alternating with the egg yolks. Fold in
the flour until evenly incorporated.
In a separate bowl, whisk the egg whites until stiff, then fold into the
cake mixture until evenly incorporated. Turn the mixture into the prepared
cake tin, level the surface and bake for 1 hour or until a skewer inserted
into the centre comes our clean. Remove the cake from the oven and pierce
holes in the top with a fine skewer, then pour over 4 tbsp of the rum.
Leave the cake in the tin until completely cold. It may crack and flatten
slightly on cooling...this is normal.
Remove the cake from the tin and slice into 2 layers. Whip the cream with
the remaining chestnut puree, sugar and rum. Place on cake on a plate and
spread with some of the cream mixture. Top with the other layer and swirl
over the remaining cream mixture. Decorate with the marrons glaces.
My note: This looks nice decorated with chocolate rose leaves too.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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