Chestnut Slices Recipe
Ingredients
| CAKE | ||
| 6 large eggs, at room temperature | ||
| 1/3 cup plus 1 tablespoon granulated sugar | ||
| 3 tablespoons canned unsweetened chestnut puree | ||
| Vanilla extract | 1 Teaspoon | |
| Salt | 1 Pinch | |
| Cake flour | 3/4 Cup (16 tbs) | |
| BRANDY SYRUP | ||
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup plus 1 tablespoon granulated sugar | ||
| Brandy | 1/4 Cup (16 tbs) | |
| CHESTNUT TOPPING | ||
| 1 1/2 cups canned unsweetened chestnut puree | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs), divided | |
| Vanilla extract | 2 Teaspoon | |
| Heavy cream | 2 Cup (16 tbs) | |
| Bittersweet chocolate | 2 Ounce, garnish | |
Directions
GETTING READY
1 Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter and flour a 13 X 9-inch baking pan and tap out the excess flour.
MAKING
3 For cake:In the bowl of a standing heavy-duty electric mixer,combine the eggs and sugar .
4 Place over a pot of simmering water (the water should not touch the bottom of the bowl).Whisk constantly until the eggs are very warm to touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar).
5 Attach to the mixer and fit with the whisk. Beat on high speed until the mixture is tripled in volume and very light and fluffy, for about 3 minutes.
6 Beat in the chestnut puree, vanilla, and salt and beat until the chestnut puree is well distributed (the eggs will deflate slightly).
7 Sift half of the flour over the eggs. Using a large balloon whisk or rubber spatula, fold it in. Repeat with the remaining flour. Spread evenly in the pan.
8 Bake until the cake is golden and springs back when pressed in the center, for about 20 minutes. Cool completely on a wire rack.
9 For syrup:In a small saucepan, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar, then boil for 1 minute. Cool completely. Stir in the brandy.
10 For topping: In a medium bowl, beat the chestnut puree with 3/4 cup of the confectioners' sugar and the vanilla with a handheld electric mixer on low speed until smooth.
11 In a chilled medium bowl, beat the cream with the remaining 3/4 cup of confectioners' sugar until stiff.
12 Stir a large spoonful of the whipped cream into the chestnuts to lighten, then fold in the remainder.
13 Brush and drizzle the syrup over the cake. Spread the chestnut cream on top.
14 Grate the chocolate through the large holes in a box grater over the chestnut cream.
15 Cover loosely with a plastic wrap and refrigerate until chilled, for at least 2 hours.
SERVING
16 Cut into 12 rectangles and serve from the pan. Serve chilled.
1 Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter and flour a 13 X 9-inch baking pan and tap out the excess flour.
MAKING
3 For cake:In the bowl of a standing heavy-duty electric mixer,combine the eggs and sugar .
4 Place over a pot of simmering water (the water should not touch the bottom of the bowl).Whisk constantly until the eggs are very warm to touch and the sugar is dissolved (rub a bit of the egg mixture between your fingers to check for grains of sugar).
5 Attach to the mixer and fit with the whisk. Beat on high speed until the mixture is tripled in volume and very light and fluffy, for about 3 minutes.
6 Beat in the chestnut puree, vanilla, and salt and beat until the chestnut puree is well distributed (the eggs will deflate slightly).
7 Sift half of the flour over the eggs. Using a large balloon whisk or rubber spatula, fold it in. Repeat with the remaining flour. Spread evenly in the pan.
8 Bake until the cake is golden and springs back when pressed in the center, for about 20 minutes. Cool completely on a wire rack.
9 For syrup:In a small saucepan, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar, then boil for 1 minute. Cool completely. Stir in the brandy.
10 For topping: In a medium bowl, beat the chestnut puree with 3/4 cup of the confectioners' sugar and the vanilla with a handheld electric mixer on low speed until smooth.
11 In a chilled medium bowl, beat the cream with the remaining 3/4 cup of confectioners' sugar until stiff.
12 Stir a large spoonful of the whipped cream into the chestnuts to lighten, then fold in the remainder.
13 Brush and drizzle the syrup over the cake. Spread the chestnut cream on top.
14 Grate the chocolate through the large holes in a box grater over the chestnut cream.
15 Cover loosely with a plastic wrap and refrigerate until chilled, for at least 2 hours.
SERVING
16 Cut into 12 rectangles and serve from the pan. Serve chilled.
Chef
