Chestnut Layer Cake

Methods and Directions

• Preheat oven to 190°C.
• Whisk together the eggs, vanilla and sugar over a water bath.
• Once the mixture reaches 60°c remove from the heat and whip until cool.
• Next add the flour and butter in 3 stages and gently fold through.
• Pour mix into a lined rectangular tin and bake for approx. 20–25 minutes.

• Soak gelatin in cold water for 10 minutes, then drain.
• Whisk egg, egg yolks and icing sugar until thick and creamy.
• Gradually add the egg mixture to the chestnut purée and whisk until smooth.
• Melt the gelatin and whisk into mixture.
• Finally fold in lightly whipped cream.