1 lb Cake; sliced horizontally
Into 3 equal layers
=== SYRUP ===
Rind of one lemon; grated
1 ts Vanilla
1/2 c Brandy
1/2 c Sugar
2 c Sweet Chestnut Puree; see *
-Note
=== BUTTER-CREAM FROSTING
-===
1/2 lb Butter
2 1/2 c Powdered or confectioners’
-sugar
1 ts Vanilla
1 Egg white
=== GARNISH ===
1 c Sliced almonds; toasted
2 Milk-chocolate bars
* Note: See the “Sweet Chestnut Puree” recipe which is included in this
collection.
Mix together the ingredients for the syrup and heat for a moment on the
stove or in the microwave. Dribble this mixture on all 3 slices of cake.
Spread the chestnut puree on 2 of the slices and place on top of each
other, the bare slice going on top. Mix all the ingredients for the icing
with an electric mixer. Whip until light and smooth. Ice the cake and top
with the toasted almonds. Melt the chocolate bars in a glass measuring cup
in the microwave. Then stir in enough very hot water to make a very thick
syrup. Dribble this over the top of the cake and allow to cool. This cake
serves 8 to 10.
Comments: This is a very dramatic presentation, though I have taken some
gross liberties with this recipe. The older versions are just too complex
to bother with and this one is both simple and delicious.
Yields
8 servings