Chestnut Cake Recipe
Chestnut Cake has a Awe-inspiring taste.The eggs and sugar gives the Chestnut Cake Sole taste. Must catch it
Ingredients
| Granulated Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking powder | 2 1/4 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Chocolate Icing warm | ||
| 3/4 cup sweetened chestnut puree | ||
Directions
Preheat oven to 350° F.
Grease and flour two 9-inch round layer cake pans.
Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed.
Add oil, wine, flour, salt, baking powder and vanilla; beat for 1 minute.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 minutes, or until cake has pulled away from sides of pan and a knife inserted in the center comes out clean.
Let cakes cool in pans for 5 minutes.
Turn them out on rack and let cool for at least 2 hours before frosting.
Arrange 1 cake layer on a serving plate.
Spread with warm chocolate icing.
Set second layer on top of first and spread with chestnut puree.
Cover sides of cake with remaining icing.
Decorate top with well-drained whole preserved chestnuts if desired.
Chill cake for 45 minutes before serving.
Grease and flour two 9-inch round layer cake pans.
Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed.
Add oil, wine, flour, salt, baking powder and vanilla; beat for 1 minute.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 minutes, or until cake has pulled away from sides of pan and a knife inserted in the center comes out clean.
Let cakes cool in pans for 5 minutes.
Turn them out on rack and let cool for at least 2 hours before frosting.
Arrange 1 cake layer on a serving plate.
Spread with warm chocolate icing.
Set second layer on top of first and spread with chestnut puree.
Cover sides of cake with remaining icing.
Decorate top with well-drained whole preserved chestnuts if desired.
Chill cake for 45 minutes before serving.
Chef
