“Posted for a request for chestnut puree recipes. Can be made up to a week in advance, keep undecorated, wrapped & stored in an airtight container.”
1hr 45mins
1 cake

Ingredients Nutrition


  1. Preheat oven to 180c/350 degrees F.
  2. Grease a springform cake tin& line.
  3. Cream butter& three-quarters of the sugar.
  4. Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
  5. Fold in the sifted flour.
  6. Whisk the egg whites until stiff.
  7. Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
  8. Gently pour the cake mix into the tin.
  9. Cook for 1 1/4 hours or until cooked.
  10. Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
  11. Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
  12. Cut horizontally into two layers.
  13. Place the bottom layer on a serving plate.
  14. Beat the cream, rum, sugar& chestnut puree until thick.
  15. Spread two-thirds of cream on the bottom layer& place the other layer on top.
  16. Spread the remaining cream over the top& sides of the cake.
  17. Decorate with piped cream stars.

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