RecipeDB

Cooking in progress....

Italian Chestnut Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)96.9131
Energy (kCal)1936.26
Carbohydrates (g)62.6389
Total fats (g)151.659
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180c/350 degrees F. | 2. Grease a springform cake tin& line. | 3. Cream butter& three-quarters of the sugar. | 4. Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat. | 5. Fold in the sifted flour. | 6. Whisk the egg whites until stiff. | 7. Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder. | 8. Gently pour the cake mix into the tin. | 9. Cook for 1 1/4 hours or until cooked. | 10. Leave the cake in the tin& pirece holes evenly all over the cake with a skewer. | 11. Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin. | 12. Cut horizontally into two layers. | 13. Place the bottom layer on a serving plate. | 14. Beat the cream, rum, sugar& chestnut puree until thick. | 15. Spread two-thirds of cream on the bottom layer& place the other layer on top. | 16. Spread the remaining cream over the top& sides of the cake. | 17. Decorate with piped cream stars. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 1/4 1/4 - - - -
    butter 8 ounces softened 1292.76 59.3989 40.3931 108.86399999999999
    caster sugar 3/4 cup - - - -
    chestnut puree 1 can - - - -
    egg 9 separated 643.5 3.24 56.52 42.795
    dark rum 7 tablespoons - - - -
    double cream 1 1/4 1/4 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition