Guest guest Posted February 1, 2005 Report Share Posted February 1, 2005 Shoshanna shalom, The recipe for the cake is in my Dutch cookbook. I will translate for you:. It is more like a dessert than a real cake. It says the recipe is for a spring bake tin of approximately 20 cm diameter. You need: 25 beautiful chestnuts (approx. 250 gram) 100 gram butter 100 gram sugar vanille a bit of salt 3 eggs icing sugar Preparation: Wash the chestnuts and boil them for 5 - 10 minutes. (If chestnuts float on the water, they are not good). Then peel them while still hot [this is a task I give to my husband]. Then put them back in the pot, just covered in hot water. Cook till done, about 1/2 hour. Put them in a sieve to let the water go, and then mash them. Put butter on the bake tin [i cannot find the right word, I mean just cover it with a bit of butter, leshamen in Hebrew]. Mix butter and sugar with vanille en salt, add egg yolks and pureed chestnuts. Beat egg whites till stiff and add them lightly. Put immediately in bake tin and put in oven, moderately heated at 160 degrees Celsius, for about 3/4 - 1 hour. The cake is soft when it is hot. Therefore, let cool and loose from the tin, before you take it out from the tin. Sprinkle icing sugar. I hope you will like it! Greetings from Dorith Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.