The passion for chestnut-based desserts knows no limits in central Europe. Hungary is especially chestnut-crazy (some of Europe’s best chestnuts are grown there). Outside of the occasional holiday stuffing, chestnuts have never really taken off in America, but this recipe could make some converts. I suspect the difficult peeling process is one of the reasons for chestnuts’ lack of popularity. Here’s a Hungarian recipe that puts a 16-ounce can of chestnut purée to very good use: a bit is used in the cake batter for flavor, then the remainder is turned into a whipped-cream topping.
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