Recipe - Rullespulse

FOR THE SPONGE
50 g Unsalted butter
125 g Plain flour
125 g Caster sugar
A few drops of vanilla
essence
4 lg Egg yolks
1 teaspoon Baking powder
3 tablespoon Milk

FOR THE MERINGUE
4 Egg whites
225 g Golden caster sugar
50 g Flaked almonds
300 ml Whipping/double cream
4 tablespoon Sweetened chestnut puree and
4 tbsp rum
3 tablespoon Plain grated chocolate

FOR THE DECORATION
5 Marrons glace; (5 to 8)
Rosettes of whipped cream
Shavings of plain chocolate

Preheat oven to 180c/350f/Gas 4.

1 Grease and line two 8" round cake tins with nonstick parchment. Leave
about 2.51" collar of paper above the rim.

2 For the Sponge: Cream together the sugar and the butter until fluffy. Add
the egg yolks and vanilla essence. Sift the flour and baking powder into
the egg mixture, alternating with the milk. Divide the mixture between the
tins and smooth with a spatula.

3 For the Meringue: In a clean, grease free bowl, whisk the whites until
stiff but not dry. Whisk in half the caster sugar and beat well to look
glossy. Gradually fold in the remaining sugar.

4 Divide the mixture between the two tins, spreading evenly over the cake
mixture to eliminate any air pockets. Bake for 4550 minutes until golden
brown.

5 Remove from the tins and cool on a wire rack. Put the whipping cream in a
large bowl and whisk until just holding its shape. Soften the chestnut
puree in another bowl and fold cream into it.

6 Sprinkle in the chocolate and stir gently. Fold in the rum. Pile the
chestnut mix onto the meringue surface of one cake, smooth over, top with
another cake and press down gently.

7 Pipe swirls of whipped cream onto the cake, and decorate each swirl with
a marrons glace. Pipe into the centre of the cake with shavings of
chocolate use a potato peeler to do this. Dust lightly with unrefined
golden icing sugar, if desired.

Converted by MC_Buster.

Recipe by: Good Living

Converted by MM_Buster v2.0l.