Rum And Chestnut Meringue Gateaux
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INGREDIENTS
- FOR THE MERINGUE
- 5 Marrons glace; (5 to 8)
- 225 g Golden caster sugar
- FOR THE DECORATION
- 125 g Caster sugar
- 1 ts Baking Powder
- 125 g Plain flour
- 300 ml Whipping/double cream
- 50 g Flaked almonds
- 3 tb Plain grated chocolate
- 4 lg Egg yolks
- Rosettes of whipped cream
- 3 tb milk
- FOR THE SPONGE
- 4 Egg whites
- 50 g Unsalted butter
- 4 tb Sweetened chestnut puree and
- A few drops of vanilla
- Shavings of plain chocolate
INSTRUCTIONS
Preheat oven to 180c/350f/Gas 4. 1 Grease and line two 8" round cake tins with non-stick parchment. Leave about 2.5-1" collar of paper above the rim. 2 For the Sponge: Cream together the sugar and the butter until fluffy. Add the egg yolks and vanilla essence. Sift the flour and baking powder into the egg mixture, alternating with the milk. Divide the mixture between the tins and smooth with a spatula. 3 For the Meringue: In a clean, grease- free bowl, whisk the whites until stiff but not dry. Whisk in half the caster sugar and beat well to look glossy. Gradually fold in the remaining sugar. 4 Divide the mixture between the two tins, spreading evenly over the cake mixture to eliminate any air pockets. Bake for 45-50 minutes until golden brown. 5 Remove from the tins and cool on a wire rack. Put the whipping cream in a large bowl and whisk until just holding its shape. Soften the chestnut puree in another bowl and fold cream into it. 6 Sprinkle in the chocolate and stir gently. Fold in the rum. Pile the chestnut mix onto the meringue surface of one cake, smooth over, top with another cake and press down gently. 7 Pipe swirls of whipped cream onto the cake, and decorate each swirl with a marrons glace. Pipe into the centre of the cake with shavings of chocolate - use a potato peeler to do this. Dust lightly with unrefined golden icing sugar, if desired. Recipe by: Good Living
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (241g) | ||
| Recipe Makes: 8 servings | ||
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| Calories: 571 | ||
| Calories from Fat: 239 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 26.6g | 35 % | |
| Saturated Fat 10g | 50 % | |
| Monounsaturated Fat 11.2g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 852.7mg | 262 % | |
| Sodium 244mg | 8 % | |
| Potassium 300.8mg | 8 % | |
| Total Carbohydrate 60.4g | 18 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 59.2g | ||
| Protein 24.6g | 35 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 571
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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