Snowy Chestnut Cake
Chestnut cake is a classic in Central European pastry, especially popular during the winter months and holiday season. The snowy whipped cream topping is reminiscent of freshly fallen snow, making it a particularly beloved Christmas dessert. The sweet taste of the chestnut puree harmonizes perfectly with the light whipped cream and chocolate decoration. This recipe is a perfect choice for a cozy family dinner or festive gatherings.
Ingredients for this recipe
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Preparation Steps
1
Preheat oven to 350°F (180°C). Grease a 9-inch (22 cm) cake pan and line the bottom with parchment paper.
2
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy.
3
Add the eggs one at a time to the butter mixture, mixing well after each addition.
4
Stir in the chestnut puree, vanilla sugar, and rum. Gradually add the flour mixture to the wet ingredients.
5
Pour in the milk and mix until you have a smooth, thick batter.
6
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the cake cool completely. Meanwhile, prepare the cream topping: whip the heavy cream with the powdered sugar until stiff peaks form.
8
Spread the whipped cream evenly over the cooled cake, creating a snowy blanket.
9
Melt the dark chocolate and drizzle it over the top of the cake as desired, for a contrasting decoration.
10
Refrigerate for at least 1 hour before serving. Dust with powdered sugar and slice to serve!
