Servings:
8
INGREDIENTS
- - 400 g chestnuts
- - 350 ml of rice milk
- - 4 eggs
- - 100 g spelled flour
- - 100 g of brown sugar
- - 50 g of cornstarch
- - 50 g of cocoa powder
- - 1 vanilla bean
- - ½ teaspoon of baking powder
- - Oil
INSTRUCTIONS
- Boil the chestnuts for 30 minutes. Then peel immediately.
- Separate the egg whites from the yolks and beat them together with 60 g of sugar. Then add the flour and baking powder mixing them homogeneously. Last, built in with delicacy the egg whites until stiff.
- Pour the mixture into a pan just oiled and bake at 180 ° C for 30 minutes.
- Combine in a heavy-bottomed pan with the rice milk, vanilla, remaining sugar over low heat and let cool. Stir the cornstarch and cocoa slowly, stirring with a whisk to avoid lumps, until the cream thickens. Take of the fire, remove the vanilla and add the chestnuts, coarsely chopped.
- Cover the cake, once fully cooled, with the chestnut cream and let it rest for at least 3 hours in refrigerator before serving.
