Creme Chatelaine

Recipe Ingredients

		Cake
5		Egg yolks
1 3/8 cups	272g / 9.6oz	Superfine sugar
1/2 teaspoon	2.5ml	Grated lemon zest
5		Egg whites
1 teaspoon	5ml	Vanilla
1 1/4 cups	78g / 2.8oz	Flour - sifted
1/2 cup	118ml	Creme de cacao
1/2 cup	118ml	Rum
		Zabaglione
6		Egg yolks
4 tablespoons	60ml	Superfine sugar
4 teaspoons	20ml	Water
1 cup	237ml	Marsala
1/2 teaspoon	2.5ml	Almond extract
1 1/2 cups	355ml	Heavy cream - whipped
4		Marrons glace

Recipe Instructions

For Cake: Preheat oven to 375 degrees. Beat egg yolks with sugar and vanilla in a warm bowl. Add lemon zest. Stiffly beat egg whites. Fold into egg yolk mixture. Fold in flour. Spread mixture onto an 8- by 10-inch baking sheet. Bake for 25 minutes. When cool, cut into 3 even rounds to fit mold. Soak with creme de cacao and rum.

For Zabaglione: Place sugar, egg yolks, water, and marsala into double boiler. Add almond extract and whisk for 5 minutes on low heat until thick and smooth. Remove from heat and cool. Fold in whipped cream.

In the bottom of a greased mold, place marrons, then add 1/3 of zabaglione mixture, then a layer of cake. Repeat: zabaglione, then cake, 2 more times. Cover with plastic film and freeze for 24 hours.

To serve, dip mold into hot water and invert onto dish.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0103) - from the - TV FOOD NETWORK

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