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Chestnut Torte

4 servings

Ingredients

• 210 g Sugar
• 4 Stk Egg yolk
• Lemon zest (grated) (nach Bedarf)
• 210 g Chestnuts (cooked, peeled, grated)
• 70 g Almonds (blanched, grated)
• arancini, finely sliced (nach Bedarf)
• Rum (nach Bedarf)
• 4 Stk Egg white
• butter (for mold) (nach Bedarf)
• 0.25 L whipped cream
• chocolate chestnuts (nach Bedarf)

Instructions

1. Whisk sugar with four egg yolks and grated lemon zest until fluffy.
2. Fold in cooked, peeled and grated chestnuts, peeled and grated almonds, finely cut candied orange peel and a splash of rum into the egg yolk mixture.
3. Whip four egg whites to stiff peaks and carefully fold in.
4. Pour the batter into a well-buttered cake pan and bake slowly at low temperature.
5. After cooling, remove from the pan, fill with whipped cream and decorate the surface with it.
6. Top each slice with a chocolate chestnut.

Based on a cookbook by Hans Hofer (1964), adapted with AI.