Serves 6
There are many traditional chestnut cakes and pastries back home as chestnuts have always played a big part in the area. This is just one of the many recipes and comes from an older cookbook by Hanna Perwanger. The book was printed in 1967. If you rather have individual servings, pour the batter into cupcake forms. Make sure to check for doneness earlier (15-20 minutes)
Ingredients:
1¼ cups sugar
6 eggs
1 Tbsp vanilla sugar
16 oz. chestnuts, riced or finely mashed with a bit of water in the blender
1/2 cups of whipping cream (optional, to fill the cake)
Instructions:
Thoroughly beat egg-yolks and sugar.
Whip egg-white.
Gently mix 1 Tbsp egg-white with the egg-mix.
Fold in chestnuts and vanilla.
Gently fold in rest of egg-white.
Pour in well-greased oven-proof dish.
Bake approximately 45 minutes at 325 – 350 degrees F.
Serve immediately with a little whipped cream as it will collapse, similar to a soufflé, though the collapsed cake is just as delicious, though not as pretty.
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