Italian chestnut jam cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Cake; sliced horizontally |
| Into 3 equal layers | ||
| === SYRUP === | ||
| Rind of one lemon; grated | ||
| 1 | teaspoon | Vanilla |
| ½ | cup | Brandy |
| ½ | cup | Sugar |
| 2 | cups | Sweet Chestnut Puree; see * Note |
| === BUTTER-CREAM FROSTING === | ||
| ½ | pounds | Butter |
| 2½ | cup | Powdered or confectioners' sugar |
| 1 | teaspoon | Vanilla |
| 1 | Egg white | |
| === GARNISH === | ||
| 1 | cup | Sliced almonds; toasted |
| 2 | Milk-chocolate bars | |
Directions
* Note: See the "Sweet Chestnut Puree" recipe which is included in this collection.
Mix together the ingredients for the syrup and heat for a moment on the stove or in the microwave. Dribble this mixture on all 3 slices of cake.
Spread the chestnut puree on 2 of the slices and place on top of each other, the bare slice going on top. Mix all the ingredients for the icing with an electric mixer. Whip until light and smooth. Ice the cake and top with the toasted almonds. Melt the chocolate bars in a glass measuring cup in the microwave. Then stir in enough very hot water to make a very thick syrup. Dribble this over the top of the cake and allow to cool. This cake serves 8 to 10.
Comments: This is a very dramatic presentation, though I have taken some gross liberties with this recipe. The older versions are just too complex to bother with and this one is both simple and delicious.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 09-25-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-14-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.