Corsican chestnut cake

Name: Corsican chestnut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 5 Eggs (size M); 450 g Icing sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 TABLESPOONS Cognac or brandy; 250 g Fresh cream; 250 g Sunflower oil; 500 g Chestnut flour; 5 TSP Baking powder (1 sachet + 1 teaspoon); 50 g Walnut kernels; 50 g Almond kernels without skin; 6-8 TABLESPOONS Lemon liqueur (limoncello); 200 g Tangerine or orange marmalade; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

5 Eggs (size M)
450 g Icing sugar
1 package Vanillin sugar
1 pinch Salt
2 TABLESPOONS Cognac or brandy
250 g Fresh cream
250 g Sunflower oil
500 g Chestnut flour
5 TSP Baking powder (1 sachet + 1 teaspoon)
50 g Walnut kernels
50 g Almond kernels without skin
6-8 TABLESPOONS Lemon liqueur (limoncello)
200 g Tangerine or orange marmalade
3 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Separate 4 eggs. Chill the egg whites. Cream 1 egg, 4 egg yolks, 200 g icing sugar, vanillin sugar and salt. Add cognac, crème fraîche and sunflower oil while stirring. Mix chestnut flour and baking powder, add bit by bit and stir in.
2
Beat egg whites until stiff and finally fold into the dough in 2 portions. Place in a greased springform pan (26 cm Ø), dust with flour and smooth down. Put it on a grid in the cold oven, 2nd rail from below. Switch on the oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Bake the cake for 50-60 minutes. If necessary, cover with aluminium foil shortly before the end of the baking time. Leave the finished cake to cool in the mould on a cake rack. Coarsely chop the walnuts and almonds. Cut the cake in half horizontally with a sharp knife and sprinkle the halves with lemon liqueur. Spread the jam on the lower cake base, sprinkle with about 75 g nuts and almonds and cover with the upper cake base.
3
Leave the finished cake to cool in the mould on a cake rack. Coarsely chop the walnuts and almonds. Cut the cake in half horizontally with a sharp knife and sprinkle the halves with lemon liqueur. Spread the jam on the lower cake base, sprinkle with about 75 g nuts and almonds and cover with the upper cake base. Mix 250 g icing sugar, lemon juice and 1-2 tbsp. hot water. Spread the icing on the cake, sprinkle with remaining nuts and leave to dry for about 2 hours
4
Waiting time approx. 5 hours