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Chestnut cream Cake: Submitted by: Belinda | Date Added: 13 Feb 2013
Listed in: Desserts / Desserts - Cakes

180 ml (3/4 cup) flour
1 ml (1/4 tsp.) Salt
30 ml (2 tbsp.) Cocoa
10 ml (2 tsp.) Baking powder
6 eggs
250 ml (1 cup) sugar
454 g (1 lb) unsalted butter
1 box of 426 g (15 oz) chestnut cream vanilla
375 ml (1 1/2 cup) icing sugar
2 egg yolks
60 ml (1/4 cup) dark rum or a few drops of rum extract.

Cooking Instructions

Preheat oven to 200 ° C (400 ° F)

Mix flour, salt, cocoa and baking powder. Book.

In a bowl, beat eggs and sugar until the mixture thickens and fades. Add the flour and mix until smooth.

Pour into two cake pans 23 cm (9 inches) in diameter, buttered. Bake cakes 9 to 10 minutes, until a toothpick comes out clean.

Remove from pan and cool completely. Slice each cake in half horizontally so as to obtain four drives.

Put the butter, chestnut cream and icing sugar in a bowl.

Whisk about 15 seconds with electric mixer until creamy. Add egg yolks and rum. Continue beating until smooth.

Spread top of cake with this cream, and then superimpose them. Cremer entire periphery of the cake.

Time: 40 minutes
Servings: 14

Recipe Pictures - Hover cursor to scroll if several images:
Chestnut cream Cake
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