Crunchy muesli and currants give this chestnut cake a special touch. The mixture is partly dark for chestnuts and partly light. try also this Wasabi pea cream recipe too.
Sweet pastry For approx. 10 pieces
for 1 cake mould of 25 cm
butter and flour for the mould
200 g butter, soft
180 g of sugar
1 sachet of vanilla sugar
120 g of flour
2 teaspoons of baking powder
125g frozen chestnut puree, thawed before use
1 teaspoon of cinnamon
40 g crunchy muesli, for example with amaranth and chia
100 g of frozen red currants
powdered sugar to sprinkle
Freind’s kitchen recipes, Avocado and apple smoothie.
How to proceed
ca. 20 minutes
Cooking in the oven:
ca. 1 hour
2 h 5 min
Heat the oven to 180 ° C. Butter and flour the mould. Froth the butter with vanilla sugar and sugar for approx. 5 minutes. Incorporate one egg after another. Mix the flour with the baking powder and add it by spoonfuls. Mix one half of the dough with the chestnut puree and cinnamon. Pour the chestnut mixture into the mould first, then the rest of the dough. Spread the muesli and currants over the dough and press them lightly. Bake the cake in the centre of the oven for approx. 1 hour. Perform the cooking test with a toothpick. Remove from the oven and leave to cool. Before serving, garnish the cake with icing sugar. You may be interested to read about virtue chocolate and the benefits Blogpost/ greek cake recipe.
If you like, serve the cake with sour cream.
Test cooking: insert a knitting iron or a wooden toothpick in the centre of the cake. If you take out the clean toothpick without any traces of dough, the cake is cooked.