🧁 Instructions:
1. Make the Sponge Base (Optional):
- Preheat oven to 350°F (175°C).
- Beat egg yolks with half the sugar until pale.
- Beat egg whites with a pinch of salt and the remaining sugar until stiff peaks form.
- Gently fold yolks into whites, then fold in flour.
- Pour into a greased or parchment-lined 9″ cake pan.
- Bake for 20–25 minutes. Cool completely.
📝 You can also skip the sponge and serve this as a no-bake cake using crushed biscuits or ladyfingers.
2. Prepare the Chestnut Cream:
- In a bowl, mix chestnut purée with butter until smooth.
- Add powdered sugar and rum, and mix again.
- Fold in whipped cream gently.
3. Assemble the Cake:
- Spread the chestnut cream over the cooled sponge (or over a biscuit base).
- Chill in the fridge for at least 2–3 hours to set.
4. Whipped Cream Topping:
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spread or pipe over the top of the cake.
5. Optional Decoration:
- Sprinkle with shaved chocolate, cocoa powder, or roasted chestnut bits.
- Drizzle with chocolate ganache or dust with powdered sugar.
🍽️ Tips:
- For a no-bake version, use a springform pan and layer with ladyfingers or graham crackers.
- Chestnut purée is usually sold sweetened and frozen — defrost before using.
- Store chilled; tastes even better the next day!
Would you like a mini version in cups or glasses? Or a video script or blog write-up to share this recipe with your audience?
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