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Italian Chestnut Jam Cake

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, C, D, E
MineralsCopper, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cake - sliced horizontally into 3 equal layers

  2. Syrup

  3. One lemon - grated , rind of

  4. 1/2 cup 118ml Brandy

  5. 1/2 cup 99g / 3 1/2oz Sugar

  6. 2 cups 474ml Sweet chestnut puree - seenote

  7. Butter Cream Frosting

  8. 1/2 lb 227g / 8oz Butter

  9. 2 1/2 cups 495g / 17oz Powdered or confectioners' sugar

  10. 1 teaspoon 5ml Vanilla

  11. 1 Egg white

  12. Garnish

  13. 1 cup 93g / 3 1/3oz Sliced almonds - toasted

  14. 2 Milk-chocolate bars

Instructions Jump to Ingredients ↑

  1. * Note: See the "Sweet Chestnut Puree" recipe which is included in this collection.

  2. Mix together the ingredients for the syrup and heat for a moment on the stove or in the microwave.

  3. Dribble this mixture on all 3 slices of cake. Spread the chestnut puree on 2 of the slices and place on top of each other, the bare slice going on top.

  4. Mix all the ingredients for the icing with an electric mixer. Whip until light and smooth.

  5. Ice the cake and top with the toasted almonds. Melt the chocolate bars in a glass measuring cup in the microwave. Then stir in enough very hot water to make a very thick syrup. Dribble this over the top of the cake and allow to cool. This cake serves 8 to 10.

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