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7 Eggs; separated
3/4 c Sugar
1 1/2 c Ground almonds
1/3 c Semisweet chocolate morsels;
-ground
3 tb Flour
1/2 c Slivered almonds; toasted,
-for garnish
CHESTNUT FILLING
4 Egg yolks
1/4 c Whipping cream
2 tb Cornstarch
1 cn (17.5-oz) sweetened chestnut
-puree
1 c Butter; at room temperature
1/4 c Icing (powdered) sugar
3 tb Rum
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: 24 Dec 1994 00:22:16 -0500
from “Viennese Desserts Made Easy” by Georgina Gronner:
Preheat oven to 350F/180C. Butter and flour a 10-inch springform pan. Set
aside. Beat egg yolks and sugar until light and fluffy (about 5 minutes).
Mix in almonds, chocolate and flour. Set aside. Beat egg whites until
stiff. Fold in batter. Pour into prepared pan and bake in preheated oven
until skewer inserted comes out clean (about 35 minutes). Remove from oven
to cool on a wire rack. Prepare chestnut filling and set aside to cool.
When cake is cool, slice into two layers. Frost bottom layer with Chestnut
Filling. Top with second layer and frost top and sides with remaining
filling. Place a 4 inch wide jar lid or other round form over centre of
cake. Sprinkle toasted almond slivers over top of cake. Remove lid. To
serve, cut into 16 wedges.
Chestnut Filling: In a non-stick pan, cook egg yolks, cream, cornstarch and
chestnut puree over low heat. Stir constantly until mixture thickens.
Remove from heat right away. Set aside to cool. Beat butter and sugar until
light and fluffy. Add cooled chestnut mixture and beat until smooth. Taste
and add more sugar or rum if desired.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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