Preheat the oven
to 180'C/350'F/Gas 4. Grease and line a 20cm/8in
springform cake tin.
Sift the flour
and salt and set aside. Beat the butter and sugar
together until light and fluffy. Fold in two-thirds
of the chestnut puree, with the egg yolks. Fold in
the flour and salt.
Whisk the egg
whites in a clean, dry bowl until stiff. Beat a
little of the egg whites into the chestnut mixture,
until evenly blended, then fold in the remainder.
Transfer the cake mixture to the tin and smooth the
surface. Bake in the centre of the oven for about
I'!. hours, or until a skewer comes out clean. Leave
in the tin and place on a wire rack.
Using a skewer,
pierce holes over the cake. Sprinkle with 60ml/4
tbsp of rum, then cool. Remove the cake from the
tin, peel off the lining paper and cut horizontally
into two layers. Place bottom layer on a serving
plate. Whisk the cream with the remaining rum, sugar
and chestnut puree until smooth.
To assemble,
spread two-thirds of the chestnut cream mixture over
the bottom layer and place other layer on top.
Spread some chestnut cream over the top and sides of
the cake, pipe the remainder in large swirls round
the edge of the cake. Decorate with chopped maroon
glace and icing sugar.
Cakes Recipes - Chestnut Cake Recipe
