Kastanie Kuchen (Chestnut Cake) is a traditional Swiss recipe for a cake made from ground almonds and chestnut puree topped with a white icing and garnished with glace cherries. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Chestnut Cake (Kastanie Kuchen).
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Kastanie Kuchen (Chestnut Cake) a Classic Swiss recipe for a cake made from ground almonds and chestnut puree topped with a white icing and garnished with glace cherries.
For the Icing:
165g icing sugar
2 tbsp kirsch glacé chestnuts, to decorate
Method:
Beat the egg yolks, sugar and vanilla sugar in a bowl with the softened butter until pale, thick and fluffy.
Add the egg whites to a clean and dry bowl, then beat until stiff. Continue beating the egg whites, adding the sugar and the baking powder a little at a time, until all the sugar has been incorporated and the mixture is smooth and glossy.
Mix together the ground almonds and the cornflour in a bowl. Add the ground almonds and beaten egg whites alternately to the chestnut mixture, mixing them well to combine with a metal spoon.
Whip the cream in a bowl until stiff and cut the glacé chestnuts for the cake into pieces. Mix these into the bake batter, along with the slivered almonds.
Turn the batter into a springform cake tin, the base of which has been lined with baking parchment. Level the top, then transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven and allow to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
For the icing, sift the icing sugar into a bowl and work in the kirsch. Stir these together to make a thick icing (add a little water if it's too thick [it should be just spreadable]).
Use this icing to cover the top of the cake. Garnish with the glacé chestnuts (about 11 should be enough).
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