Chestnut Cake

Name: Chestnut Cake
Ingredients: 1 pound (455 g) unsalted butter, at room temperature; 1 pound 2 ounces (510 g) plus 2 tablespoons (30 g) granulated sugar; 10 egg yolks (⅞ cup/210 ml), at room temperature; ⅓ cup (80 ml) dark rum; 4 ounces (115 g) bread flour; 2 teaspoons (8 g) baking powder; 2½ cups (600 ml) canned unsweetened chestnut puree, at room temperature; 10 egg whites (1¼ cup/300 ml); Chestnut Rum Filling; Shaved dark chocolate; 2 teaspoons (10 ml) vanilla extract; 1 quart (960 ml) heavy cream

Preparation info

2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Unfortunately, making Chestnut Rum Torte in a large quantity is too time-consuming for most busy professional kitchens. This variation, which takes advantage of canned chestnut puree, makes a fine substitute.

For a different look, make a striking nouvelle finish on the Chestnut Cakes by covering the sides with ribbon-pattern sponge sheets. Follow this recipe, making these changes:

Make 1 Ribbon-Pattern Decorated Sponge Sheet, forming the ribbons in any

Ingredients

Cake
December
Winter

Ingredients

Method