By adding rum in the chestnut cream makes the taste simply more wonderful. Soft and delicious and not too sweet. Can't wait to grab another slice!
Author Ann Low
Prep Time 25mins
Cook Time 15mins
2egg yolks - used large egg
1tbspcorn flour (starch)
Chestnut Cream filling
220gchestnut paste - unsweetened
150midairy whipping cream
100gicing sugar - sifted
In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour, corn flour and cocoa powder, mix well.
Meringue - whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
Pour the batter into 2 pieces - 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before topping with chestnut cream.
Chestnut cream - blend chestnut paste with rum until smooth. Whisk whipping cream with icing sugar for about a minute till soft peaks form. Then fold into the chestnut paste in 2 batches. (you may double the filling recipe and stack up the cakes in 2 layers).
Gently remove cake from pie tray and spread chestnut cream on cake. Dust with some cocoa powder and some chestnuts on top and place in the refrigerator to chill for a few hours before serving.