Chestnut Cake
Ingredients:
1 cup unsalted butter
1 ½ cups icing sugar
1 kilo chestnut puree
150g chocolate – melted
350g savoiardi biscuits
Syrup:
1 cup sugar
½ cup water
squeeze of lemon juice
4 tablespoons brandy.
Method:
Syrup:
Place the sugar and water together with the lemon juice into a saucepan and bring to boil.
Simmer for 5 minutes.
When slightly cool add the brandy.
To make up the cake:
Beat butter and sugar, until light and fluffy.
Gradually add all but 3 tablespoons of the chestnut puree.
If this mixture is too hard, add some brandy to soften.
Then add melted chocolate.
Place 14 biscuits to make a square.
Sprinkle syrup over biscuits, then add the chocolate chestnut cream mixture.
Repeat with biscuits, syrup and chocolate chestnut cream until all used up.
Decorate with the three tablespoon of the chestnut puree – riced and rosettes of fresh cream.
