Kastanjekage

Ingredients for Kastanjekage

Instructions for Kastanjekage

To prepare the Kastanjekage recipe, please follow these instructions:

Make a meal of flour, butter, flour and egg yolk. Set it cold for 1 hour. The chestnuts are cut with a cross in the top and shaken on a plate in the oven at 200 degrees. Let them cool. The chestnuts are peeled off and the fainted skin removed. Steam chestnuts in a little water at low heat for 20 minutes. Cool and purify / blend. Butter together with sugar, vanilla sugar and cinnamon. The 2 eggs are divided into plums and whites. The flowers are stirred in the sugar / butter mixture. All whites are whipped stiff. The oven is heated to 180 degrees. Spring shape is clad with the darkness. The dough is boiled for 10 minutes. The chestnut mousse comes in the butter / sugar together with the stiff white ones. The chestnut mass is filled into the spring form and the cake is baked in the oven for 50 minutes. The cake is driped with Amaretto and sieved with a flourish when it is cold. Serve with cold sweetened whipped cream.