In Love with Chestnut III ~ Chestnut & Coffee Cake

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.

Enjoy!

Recipe (3'' x 6'' long)

Coffee cake:

2 eggs

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.

Chestnut cream:

75g whipping cream

50g unsweetened chestnut puree

10g sugar

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.