Mary Miso - Recipes for every day - Cookbooks
For a spring form with 26 cm diameter
150 g soft butter
150 g brown sugar
3 egg yolks
500 g chestnut purée
4 tablespoons cherry brandy
100 g chocolate ( with at least 50 % of cocoa), chopped
3 egg whites
1 pinch of salt
40 g sugar
1 orange, zest
200 ml heavy cream
40 g icing sugar
1 teaspoon ground cinnamon
Preheat oven to 180°C
Cream the butter and sugar for 5 minutes. Add the egg yolks one at a time, beating well after each addition. Add the chestnut purée, cherry brandy and chocolate. Beat the egg white with salt until stiff peaks form, add 40 g of sugar, add to the chestnut purée and fold in.
Pour the mixture in the spring form and bake for 35 minutes. Take it out of the oven, let it cool down.
Mix the heavy cream with icing sugar and cinnamon, beat until stiff. Fill the cream in a pastry bag and decorate the cake.
Handle the cake carefully – is fragile as it is made without flour.
