Chestnut And Rum Swiss Gateau Recipe
Ingredients
| Eggs | 3 Large (For the cake:) | |
| Sugar | 1/2 Cup (16 tbs) (For the cake:) | |
| Flour | 3/4 Cup (16 tbs) (For the cake:) | |
| Butter | 1/4 Cup (16 tbs) (For the cake:) | |
| Little extra sugar | ||
| Egg yolk | 1 (Filling: small can unsweetened chestnut puree) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs), sifted (Filling: small can unsweetened chestnut puree) | |
| Rum | 2 1/2 Tablespoon (Filling: small can unsweetened chestnut puree) | |
| Egg white | 1 (Coating:) | |
| Confectioner’s sugar | 2 Cup (16 tbs), sifted (Coating:) | |
| Warm water | 0.5 Cup (16 tbs) (Coating:) | |
| 2-3 squares semi-sweet chocolate | ||
Directions
Beat the eggs and sugar until thick.
Sift the flour, melt and cool the butter.
Fold the flour, then the butter into the egg and sugar mixture.
Pour into a jelly pan lined with well-greased waxed paper.
Bake for approximately 12-15 minutes just above the center of a moderate to moderately hot oven, 375-400°F.
Turn on to sugared paper, roll up in the paper and allow to cool.
Blend the chestnut puree with the egg yolk, sugar and enough rum to give a soft creamy-like filling.
Unroll the cold sponge, spread with the filling and re-roll.
Beat the egg white lightly, add the sugar and enough water to give an icing soft enough to flow.
Smooth over the roll and 'swirl' slightly, then leave to set.
Melt the chocolate in a bowl over hot but not boiling water.
Arrange several well washed and dried leaves on a flat dish, spread the melted chocolate over these, allow to set.
Lift the chocolate off the leaves carefully and arrange on top of the cake.
Sift the flour, melt and cool the butter.
Fold the flour, then the butter into the egg and sugar mixture.
Pour into a jelly pan lined with well-greased waxed paper.
Bake for approximately 12-15 minutes just above the center of a moderate to moderately hot oven, 375-400°F.
Turn on to sugared paper, roll up in the paper and allow to cool.
Blend the chestnut puree with the egg yolk, sugar and enough rum to give a soft creamy-like filling.
Unroll the cold sponge, spread with the filling and re-roll.
Beat the egg white lightly, add the sugar and enough water to give an icing soft enough to flow.
Smooth over the roll and 'swirl' slightly, then leave to set.
Melt the chocolate in a bowl over hot but not boiling water.
Arrange several well washed and dried leaves on a flat dish, spread the melted chocolate over these, allow to set.
Lift the chocolate off the leaves carefully and arrange on top of the cake.
Chef
