A great cake recipe for any occasion:
In Marika’s birthday cake for her son Gustssv, the sweet chestnut is used immediately in two different forms: as a puree and as flour.
Chestnut flour can likewise be used to enhance waffle and pancake batter, such as that used for pancakes. Replace up to half of the wheat flour with chestnut flour.
For the light dough, beat the egg yolks with 5 tablespoons of sugar until creamy.
Whip the egg whites with the remaining tbsp. sugar until they form soft peaks. Fold the snow into the egg yolks. Mix chestnut flour, flour and baking powder, sift on top, fold in carefully but thoroughly with a spoon. Butter a 20 cm ø cake pan, sprinkle with a thin layer of flour, pour in the batter and bake at 180 °C (convection oven 170 °C ) for about half an hour, until a toothpick inserted in the center comes out clean again. Turn out onto a plate or broiler, cool and cut horizontally into two layers. Do the same for the dark batter. Mix the cocoa powder with flour, baking powder, chestnut flour. Make a vanilla pudding from milk and vanilla powder according to instructions, cool. Cream powdered sugar, vanilla sugar and butter.
Fold in vanilla pudding and chestnut puree, season with rum.
Take 2/3 of the chestnut cream and spread it evenly on the cake layers, preferably with a palette: Place the first cake layer on a paper sleeve, spread a little of de
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