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Name: Torta Di Castagne
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 200 g Sugar; 325 g Canned sweetened chestnut; 7 tb Dark rum; 300 ml Double (heavy) cream; 6 Marron glaces to decorate; 250 g Butter softened; 1 pn Salt; 9 Eggs separated; 4 -(up to); 150 g Plain flour

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INGREDIENTS

200 g Sugar
325 g Canned sweetened chestnut
7 tb Dark rum
300 ml Double (heavy) cream
6 Marron glaces to decorate
250 g Butter ; softened
1 pn Salt
9 Eggs ; separated
4 -(up to)
150 g Plain flour

Servings

INSTRUCTIONS

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi) Date: 24 Dec 1994 00:22:16 -0500 from "Patisserie of Italy" by Jeni Wright. Very moist and rummy, more like a pudding than a cake. Without the cream filling and topping can be made up to 1 week in advance..after cooling, wrap it tightly and store in an airtight tin. Once the cake has been assembled with the cream it should be kept in the fridge. Allow it to come to room temperature for at least 30 minutes before serving so that the full flavour of the cake can be savoured. Serves 8 - 10 Grease a 22cm/8.5inch springform cake tin. Line the bottom with nonstick baking paper, then grease the paper. Preheat the oven to 180C/350F. Sift the flour and salt into a bowl and set aside. In a separate bowl, beat the butter and 175g sugar until light and fluffy, then beat in 250g of the chestnut puree a little at a time, alternating with the egg yolks. Fold in the flour until evenly incorporated. In a separate bowl, whisk the egg whites until stiff, then fold into the cake mixture until evenly incorporated. Turn the mixture into the prepared cake tin, level the surface and bake for 1 hour or until a skewer inserted into the centre comes our clean. Remove the cake from the oven and pierce holes in the top with a fine skewer, then pour over 4 tbsp of the rum. Leave the cake in the tin until completely cold. It may crack and flatten slightly on cooling...this is normal. Remove the cake from the tin and slice into 2 layers. Whip the cream with the remaining chestnut puree, sugar and rum. Place on cake on a plate and spread with some of the cream mixture. Top with the other layer and swirl over the remaining cream mixture. Decorate with the marrons glaces. My note: This looks nice decorated with chocolate rose leaves too. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Torta Di Castagne

200 g Sugar
325 g Canned sweetened chestnut
7 tb Dark rum
300 ml Double (heavy) cream
6 Marron glaces to decorate
250 g Butter softened
1 pn Salt
9 Eggs separated
4 -(up to)
150 g Plain flour

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)    Date: 24 Dec 1994 00:22:16 -0500    from "Patisserie of Italy" by Jeni Wright.    Very moist and rummy, more like a pudding than a cake. Without the cream  filling and topping can be made up to 1 week in advance..after cooling,  wrap it tightly and store in an airtight tin. Once the cake has been  assembled with the cream it should be kept in the fridge. Allow it to come  to room temperature for at least 30 minutes before serving so that the full  flavour of the cake can be savoured. Serves 8 - 10    Grease a 22cm/8.5inch springform cake tin. Line the bottom with nonstick  baking paper, then grease the paper. Preheat the oven to 180C/350F.  Sift  the flour and salt into a bowl and set aside. In a separate bowl, beat the  butter and 175g sugar until light and fluffy, then beat in 250g of the  chestnut puree a little at a time, alternating with the egg yolks. Fold in  the flour until evenly incorporated.    In a separate bowl, whisk the egg whites until stiff, then fold into the  cake mixture until evenly incorporated. Turn the mixture into the prepared  cake tin, level the surface and bake for 1 hour or until a skewer inserted  into the centre comes our clean. Remove the cake from the oven and pierce  holes in the top with a fine skewer, then pour over 4 tbsp of the rum.  Leave the cake in the tin until completely cold. It may crack and flatten  slightly on cooling...this is normal.    Remove the cake from the tin and slice into 2 layers. Whip the cream with  the remaining chestnut puree, sugar and rum. Place on cake on a plate and  spread with some of the cream mixture. Top with the other layer and swirl  over the remaining cream mixture. Decorate with the marrons glaces.    My note: This looks nice decorated with chocolate rose leaves too.    REC.FOOD.RECIPES ARCHIVES    /MISC    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 8 Servings

Calories: 1222
Calories from Fat: 733 (60%)

Amt Per Serving		% DV

	Total Fat 81.4g	109 %
	Saturated Fat 33.5g	168 %
	Monounsaturated Fat 28g
	Polyunsanturated Fat 8.7g
Cholesterol 2446.6mg		753 %
Sodium 968mg		33 %
Potassium 783.3mg		21 %
Total Carbohydrate 43.7g		13 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 43.2g
Protein 73g		104 %
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: 1222

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