Viennese Chestnut Cake

This is a moist, impressive cake, which makes a marvellous dinner party dessert.

1 teaspoon butter

7 eggs, separated

6 oz. plus

1 teaspoon sugar

1 ½ lb. canned unsweetened chestnut puree

3 oz. ground almonds

1 ½ tablespoons dry breadcrumbs

2 teaspoons vanilla essence

8 fl. oz. double cream

1 tablespoon brandy

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease a 9-inch cake tin with the butter and set aside.

In a large mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are light and fluffy. Add the 6 ounces of sugar and beat to mix well. Reserve

3 tablespoons of the chestnut puree and add the rest to the bowl. Stir in the almonds, breadcrumbs and vanilla essence and beat well until the mixture is smooth.

In a medium-sized mixing bowl, using a wire whisk or rotary beater, beat the Cake tastes as Viennese Chestnut good as it looks! egg whites until they form stiff peaks. Using a large metal spoon, carefully fold the egg whites into the chestnut mixture.

Spoon the mixture into the cake tin, smoothing the top with the back of the spoon. Place the tin in the oven and bake for 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean. Remove the tin from the oven and set aside to cool for 15 minutes. Remove the cake from the tin and place it on a wire rack to cool completely.

In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff. Fold in the remaining sugar and the brandy.

Place the cake on a serving plate. Spread the cream over the top of the cake, making decorative swirls with a flat-bladed knife. Fill a small forcing bag, fitted with a j-inch star nozzle, with the reserved chestnut puree. Pipe decorative swirls on to the cream. Serve immediately.

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