500 g ofchestnuts
150 g ofsugar
100 g ofbutter
80 g ofpowdered almonds
zest ofhalf a lemon, grated
350 ml ofmilk
8 g of yeast
First of all, peel and remove the inner skin from the chestnuts. Boil them in the milk along with the cinnamon stick. Once cooked, purée them with an immersion blender.
Blend the egg yolks with the sugar, add the softened butter, the lemon peel, and the chestnut purée a little at a time. Whip the egg whites until firm with a pinch of salt. Mix the second mixture with the first and pour the resulting mixture into a cake tin lined with baking paper or in muffin moulds that have first been brush-greased with oil. Bake the cake for about 45 minutes in an oven heated to 200°C or for 35 minutes in the muffin moulds.
Dust with a mixture of icing sugar and cocoa or decorate with chocolate icing and serve with whipped cream.
Matched with Kar.Ares of the Cantina Roveré della Luna Aichholz winery