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. ---------------------------------------------------------------------------
Nutrition
Ingredients
