1. Preheat oven to 325 °F (162.7 °C; gas mark 3).
- Scrape seeds from vanilla bean and combine in pan with chestnuts and milk over medium heat.
- Bring to a simmer and cook, stirring regularly, until chestnuts soften, about 25 to 30 minutes.
- Note: I do not discard the vanilla bean pod; I include it in the simmer as well as in the purée in the next step.
2. Transfer chestnuts, milk, and vanilla to a blender and purée until completely blended.
- Transfer purée to small bowl and cover with plastic wrap.
3. Add egg yolks and sugar to softened butter in its large mixing bowl; cream completely.
4. Remove plastic wrap from purée and combine, along with sliced almonds, with creamed butter to form cake batter.
5. In their small mixing bowl, beat egg whites on medium-high speed until they form stiff peaks.
- Fold stiffened egg whites into cake batter.
6. Pour into two non-stick springform pan and smooth top.
- Bake for 60 minutes, until toothpick inserted in center comes out clean. Allow to cool.
7. When cool:
- Spread 1/3 of Chocolate Whipped Cream onto top of bottom layer of cake.
- Then gently lower second cake layer on top of bottom layer and frost its top and the sides with remaining Chocolate Whipped Cream.
- Cake may be refrigerated for a range of 10 minutes to 4 hours.
- Allow for removing from refrigerate in order to bring to room temperature before serving.
Yield: 8+ servings
Comments
katiem2, I have to settle these days for making the recipe with the nuts from the Chinese chestnut in the south yard. It's still delicious even though I can tell the difference when made with American or European chestnuts.
My daughter gave your czech chestnut cake a go and was pleased with the results.. Thanks for the adventure into a new culinary experience.
Luis Obrien, Everything about Czech-style chestnut cake with chocolate and whipped cream frosting is so delicious that it's a regular for me once the chestnuts start falling in the south yard! I use my family recipe, which goes back to generations to when there were still American chestnut trees, before the blight on lowland and root rot on highland species, and is very close to that in The Czechoslovak Cookbook mentioned above and available through Amazon.
It looks delicious. I wish to try this when possible.
blackspanielgallery, It's delicious! Czech recipes can be counted on for tasty foods that are easy on the eyes and good for the figure and health. The Czechoslovak Cookbook is an excellent resource for any kitchen since all of recipes are authentic, easy to follow, and popular to serve.
This looks interesting.
candy47, Me, too, I value this recipe for the same reasons: rich but not too sweet.
It's definitely a keeper. Everyone who has tried this recipe has loved it.
This is my kind of dessert, rich but not sweet! It's a keeper for me. Thanks!
MBC, This is a long-time favorite with family and friends. It's easy to make, and it's even more delicious than it looks!
Looks delicious! Think I'll give it a try.