Raspberry Chestnut Torte
|Cooked peeled chestnuts||1 Cup (16 tbs), peeled|
|Eggs||4 , separated|
|Honey||1⁄2 Cup (8 tbs)|
|Orange extract||1⁄2 Teaspoon|
|Basic carob syrup||3 Tablespoon|
|Cream of tartar||1⁄8 Teaspoon|
|Unsweetened frozen raspberries||10 Ounce, thawed and drained with juice reserved (1 Package)|
Preheat oven to 350°F.
Butter a 9-inch layer cake pan, and line bottom with buttered parchment paper.
In a food processor, grind chestnuts to a fine texture.
Add egg yolks, 1/2 cup honey, and orange extract.
Process until well blended and creamy, stopping machine to scrape sides and bottom at least twice.
Blend in Basic Carob Syrup.
Transfer mixture to a large bowl.
In a medium-size bowl, beat egg whites until foamy.
Sprinkle with cream of tartar.
Continue beating until stiff peaks form.
Stir about one-quarter of the egg whites into chestnut mixture to lighten it.
Carefully fold in the rest of the egg whites.
Spoon mixture into prepared pan, and bake on middle shelf of oven for 30 to 35 minutes, or until a cake tester comes out dry when inserted into the center and top of cake is lightly browned.
Place pan on a wire rack, and let cake cool completely in pan.
It will shrink slightly and become more compact.
Pour reserved raspberry juice into a medium-size saucepan.
Stir in cornstarch until there are no lumps.
Cook over medium heat, stirring constantly, until mixture bubbles and thickens.
Add raspberries and 1 teaspoon honey to pan and cook 1/2 minute longer, or just until glaze bubbles again.
Refrigerate sauce to cool completely.
Invert cake onto a plate, and remove parchment paper.