Italian Chestnut Jam Cake

This is a very dramatic presentation, though I have taken some gross liberties with this recipe. The older versions are just too complex to bother with and this one is both simple and delicious.

Cuisine: Italian
Type: Nuts
Courses: Dessert
Serves: 8 people

Recipe Ingredients

1 lb	454g / 16oz	Cake - sliced horizontally into 3 equal layers
		Syrup
		One lemon - grated , rind of
1 teaspoon	5ml	Vanilla
1/2 cup	118ml	Brandy
1/2 cup	99g / 3.5oz	Sugar
2 cups	474ml	Sweet chestnut puree - see * note
		Butter Cream Frosting
1/2 lb	227g / 8oz	Butter
2 1/2 cups	495g / 17oz	Powdered or confectioners' sugar
1 teaspoon	5ml	Vanilla
1		Egg white
		Garnish
1 cup	93g / 3.3oz	Sliced almonds - toasted
2		Milk-chocolate bars

Recipe Instructions

* Note: See the "Sweet Chestnut Puree" recipe which is included in this collection.

Mix together the ingredients for the syrup and heat for a moment on the stove or in the microwave.

Dribble this mixture on all 3 slices of cake. Spread the chestnut puree on 2 of the slices and place on top of each other, the bare slice going on top.

Mix all the ingredients for the icing with an electric mixer. Whip until light and smooth.

Ice the cake and top with the toasted almonds. Melt the chocolate bars in a glass measuring cup in the microwave. Then stir in enough very hot water to make a very thick syrup. Dribble this over the top of the cake and allow to cool. This cake serves 8 to 10.

Source:
Jeff Smith

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.