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Chestnut Cake

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Chestnut Cake has a Awe-inspiring taste.The eggs and sugar gives the Chestnut Cake Sole taste. Must catch it
Ingredients
  Granulated sugar 2 Cup (32 tbs)
  Eggs 4
  Vegetable oil 1 Cup (16 tbs)
  Dry white wine 1 Cup (16 tbs)
  Unbleached all purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 2 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
  Chocolate icing 1 Cup (16 tbs)
  Sweetened chestnut puree 3⁄4 Cup (12 tbs)
Directions

Preheat oven to 350° F.
Grease and flour two 9-inch round layer cake pans.
Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed.
Add oil, wine, flour, salt, baking powder and vanilla; beat for 1 minute.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 minutes, or until cake has pulled away from sides of pan and a knife inserted in the center comes out clean.
Let cakes cool in pans for 5 minutes.
Turn them out on rack and let cool for at least 2 hours before frosting.
Arrange 1 cake layer on a serving plate.
Spread with warm chocolate icing.
Set second layer on top of first and spread with chestnut puree.
Cover sides of cake with remaining icing.
Decorate top with well-drained whole preserved chestnuts if desired.
Chill cake for 45 minutes before serving.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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