Ingredients For the cake
- 400 g boiled chestnuts
- 280 g chestnut flour
- 240 g egg white
- 200 g butter
- 160 g yolks
- 120 g chopped walnuts
- 95 g sugar
- 10 g baking soda
- 8 g chopped rosemary
- 4 g baking powder for cakes
- 2 g salt
- flour 00
Ingredients To complete
For the recipe of Chef Niko Romito Totally chestnut, blend the chestnuts very finely with 200 g of water and 15 g of sugar. Sift for a couple of times so as to obtain a sort of very smooth chestnut paste. Dilute 350 g of this chestnut paste in 240 g of water in a homogeneous and smooth mixture. Whisk the butter, egg yolks and salt for a long time with the whisk, then mix with the diluted chestnut paste. Whisk the egg whites with 80 g of sugar. With the spatula add the egg whites to the mixture with the chestnut paste, then add the chestnut flour, baking soda and baking powder, the nuts and rosemary last. Pour the mixture into a plum cake mold, buttered and floured, and cook at 160 ° C for about 50 minutes. Remove from the oven, leave to cool, then turn out of shape and cut into portions.
TO COMPLETE: Knead the rest of the chestnut paste with a little water and a few drops of lemon juice to obtain the consistency of a spreadable cream. Spread 20 g of this cream on each plate, chop 3 pieces of cake irregularly by hand, add a few coarsely chopped caramelized walnuts, a couple of chopped cherries, add a spoonful of chestnut ice cream, 4 drops of balsamic vinegar and sprinkle with little whiskey.
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