Milena Velba Art Gallery

chestnut cake ALL'EMILIANA

Running time: 2 hours

Difficulty Level: Easy

DOSE: 8 People

INGREDIENTS:

800 grams of chestnuts,

1 / 2 liter of milk,

250 grams of sugar, 4 egg

,

1 vanilla bean,

1 tablespoon cornstarch,

cocoa powder,

butter and flour for the mold,

80 grams of sugar,

100 ml of water to the syrup.

PROCEEDINGS

Boil the chestnuts for 45 ', peel, tenetene by a dozen whole and other potato masher to mash, dropping mashed in a bowl.

Mix with milk, sugar, egg yolks, vanilla and cornstarch.

Mix well until creamy and smooth, then pour it into a buttered and floured.

Level the surface and put into a preheated oven at 180 ° C for about 35 '.

Meanwhile, resting on a sheet of parchment paper the chestnuts whole, and pour hot sugar syrup, prepared in a saucepan.

Remove from the oven the cake, let cool and sprinkle with cocoa, p er finish decorated with chestnuts in syrup.

Serve at room temperature and good appetite!

September 10, 2008