A cake is the perfect dessert for a casual long lunch and this one is particularly delicious. Layered cakes aren't my forte - there are specialty cakemakers out there for a reason - but this one is worth a go as it is so simple. The chestnut puree adds a fabulous flavour and can be found at most specialty stores. This cake can be made a day or two in advance, as the flavour improves as it sits.
|½ cup||Caster sugar|
|1 tsp||Vanilla essence|
|½ cup||Plain flour|
|1 tsp||Baking powder|
|400 g||Chestnut puree, unsweetened (Main)|
|¼ cup||Icing sugar|
|250 ml||Whipped cream|
|50 g||Dark chocolate|
|50 ml||Cream, extra|
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- Preheat oven to 170C. Line base of a 20cm tin with baking paper and grease sides.
- Place egg yolks, sugar and vanilla in the bowl of an electric beater. Beat until thick and fluffy.
- Sift flours and baking powder together. Beat egg whites until stiff. Fold flour and egg whites alternately into yolk mixture. Combine gently.
- Pour into cake tin. Bake for 25 minutes or until middle of the cake bounces back when touched. Remove and cool for 15 minutes before removing from tin.
- To make filling, beat chestnut puree with icing sugar and brandy, then fold through cream.
- Slice cake horizontally into three slices. Place base on a plate. Layer the slices of cake with chestnut cream and then smother the remaining cream mix over the top and sides of the cake.
- Melt chocolate and extra cream to a runny consistency. Drizzle over cake, reserving a little for serving.
- Refrigerate until ready to serve.
Check out Ray McVinnie's video on'How to make chocolate shards'