Ingredients
700 g chestnut
3/4 cup (150 g) sugar
90 g butter
3 eggs
little rum or brandy
butter spreads
flour for sprinkling
1 cloves
cream
Method
Chestnuts cut along the convex side posts in the pan, sprayed with water and bake in a low oven for 20 minutes. Peel the chestnuts, they are cooked until soft in slightly salted water in which it is placed 1 clovesche. Tender chestnuts are pressed, add the sugar, the butter, egg yolks, rum (or brandy) and finally beaten egg whites. The mixture is poured into a greased with butter and sprinkled with flour and bake 40 minutes in a low oven. The cake is removed from the mold after cool and serve with whipped cream.
Containers:
Difficulty
Average
Tested
1 user
Comments
So I myself do not like chestnuts, but the people who tried were very impressed. These qualities of the recipe, now some remarks:1./ It is very labor intensive, note that peeling chestnuts me at least it took me 1.5 hours. 2./ I think the time for baking and cooking chestnuts have to be increased by at least 50% or not is of little oven. Helpful Hint: Do not try to peel soft inner layer of the chestnut becomes much easier when you boil it and then by stirring with a mixer robbing them of agitators at least my mixer quite effectively deal with this.