Finally, after a year of more or less good recipes from Angelica, I too triumphantly enter the Desserts section with this spectacular Chestnut Cake. As the title itself says: simply the best chestnut cake in the world. I challenge you to find a better one.
It is not difficult to make but it is long and tiring to boil and peel all the chestnuts one by one. Many other cakes in fact use ready-made flour which certainly makes the operations in the kitchen much easier. But the difference is there!!
Ingredients (for a 22 cm diameter cake)
- 1 kg of chestnuts to be weighed when they have been cooked and passed through a tomato strainer (about 1.5 chestnuts);
- 0.6 kg of sugar;
- 6 eggs;
- 3 sachets of vanilla;
- 100 gr. of milk;
- 120 gr. of butter.
Cut the chestnut skins into a cross with a knife, boil them in water for about 30 minutes and peel them by placing them gradually in cold water. Do it quickly because the more time passes the more difficult it becomes to peel them.
Coarsely chop the boiled chestnuts and pass them through a tomato strainer. Add the sugar, the previously softened butter, the milk, the vanilla, the egg yolks and, lastly, the beaten egg whites (the beaten egg whites must be mixed from top to bottom otherwise they will deflate – see video https://www.youtube.com/watch?v=D8doW0t8qTs
Grease the cake pan with butter and lightly flour it (you can also line it with baking paper). Bake for two hours and twenty minutes at a moderate heat (120 degrees). The oven temperature is very important.
Remove from the oven, let cool and remove from the pan, sprinkle with powdered sugar!
And now close your eyes and let yourself be won over by the intensity of the chestnuts!
We thank the Selvaggi family for sharing Grandma Virginia’s super recipe with us!
