Delicious chestnut cake without flour - glutenfree
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Course cake, Dessert
Cuisine Italy, Trentino South Tyrol
Servings 12pieces
Calories 271kcal
Ingredients
400gchestnutsboiled
200sugar
1pinchsalt
4eggs
1teaspoonvanilla extractor vanilla sugar
½glassMarsala or rum liquer
TO SERVE
250mlwhipped cream
100gdark chocolate or unsweetened cocoa
Instructions
Pre-heat oven to 180°C (fan-assisted oven: 160°C). Line a spring form tin (Ø 26 cm) with baking paper or grease it with oil, dust with sugar (then the chestnut cake is gluten-free).
Puree the chestnuts through a strainer or a passe-vite. Separate eggs and beat egg white with a tablespoon of sugar until firm.
Beat the egg yolks with the remaining sugar until creamy white, then add the liqueur, vanilla extract, salt as well as the pureed chestnuts and mix well. Fold in the beaten egg white.
Bake in the preheated oven at 180°C for 30 minutes. Let the cake cool down thoroughly.
Top with whipped cream whipped to a thick consistency. Before serving, either dust with cocoa or decorate with melted chocolate. Serve the cake cold.
Notes
This chestnut cake will keep fresh in the refrigerator for 3 to 4 days.