Ticino chestnut cake

Ticino chestnut cake

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  • Preparation:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Place the sugar and egg yolks into a bowl, mix using the whisk on a hand mixer until the mixture turns a paler colour. Stir in the chestnut puree, butter and nuts and beat the egg whites with the salt until stiff. Stir in 1/3 of the egg whites and carefully fold in the remaining mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.
  2. Step 2

    Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove, scatter with the nuts, finish baking for approx. 45 mins. and allow to cool slightly. Remove the frame of the tin, transfer to a cooling rack and allow to cool.
  3. Step 3

    Coat the sides of the cake with chocolate. Immediately transfer the cake to a clean sheet of baking paper and scatter with nuts.