Kastanientorte
A delicious chestnut cake with rich chocolate glaze and whipped cream, perfect for special occasions.
Ingredients
Dough
- 80 g Butter (softened)
- 4 Stk Eier
- 200 g Kastanienpüree
- 120 g Mehl, glatt
- 2 Pk Vanillezucker
- 0.5 Pk Backpulver
Filling & Glaze
- 150 g Ribiselmarmelade
- 0.125 l Schlagobers (whipped)
- 12 Stk Schokomaroni
- 30 g Butter (for glaze)
- 90 g Schokolade (for glaze)
- 150 g Wasser (for syrup)
Instructions
- Preheat oven to 170°C. Mix flour with baking powder and let butter soften. Beat butter with sugar, vanilla, and egg yolks until creamy, then fold in chestnut puree. Whip egg whites to stiff peaks and gently fold into batter. Pour into greased 26cm cake pan and bake for 45 minutes.
- Prepare glaze: boil water and sugar until a thread forms. Melt chocolate and butter in a water bath, then slowly add syrup. Cool slightly.
- Cool cake completely. Whip cream with vanilla sugar. Slice cake horizontally, spread with raspberry jam, and cover with whipped cream. Pour chocolate glaze over the top and decorate with whipped cream and chocolate marbles.
Notes
Ensure the cake is fully cooled before glazing to prevent melting.