My 3rd part of chestnut desserts.
I should have made this cake earlier because I think it is for winter.
Although it is still chilly outside, I think it should be spring now & cakes should be of lighter taste.
The cake is soft, spongy & rich in taste.
Recipe (3'' x 6'' long)
50g brown sugar
50g plain flour
5g instant coffee
2 tsp milk
1 + 1/2 tsp sunflower oil
Preheat oven to 180'C then grease a 6'' x 12'' baking pan.
Dissolve coffee in hot milk, set aside.
In a large bowl, beat eggs & sugar until pale, thick & fluffy.
Sift in flour, fold gently until smooth.
Add the coffee & oil, fold gently until smooth.
Fill in the prepared pan.
Bake in a preheated oven at 180'C for 10 - 15 min.
Remove from the oven, cool on a rack.
Cut into half i.e. two 3'' x 6'' cake bases.
75g whipping cream
50g unsweetened chestnut puree
Whisk whipping cream & sugar to soft peaks, add the chestnut puree then continue whisking to stiff.
Assembling the cake:
Take one piece of coffee cake. Pipe a layer of chestnut cream on top of the cake. Top with another piece of coffee cake.
Decorate with chestnut cream & candied chestnut.