Recipes > Desserts > Cakes > Tortes > Chestnut Torte

Chestnut Torte

Ingredients

• 1 pound of chestnuts
• 6 eggs
• 6 tablespoons of sugar
• 3 teaspoons of baking-powder
• 1/2 pint of cream

Instructions

Boil chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander. Beat well the yolks with the sugar, add all the chestnut purée but two or three tablespoons reserved for top of torte, then add baking-powder and the well-beaten whites of the six eggs; bake in moderate oven fifteen to twenty minutes. Whip the cream, add to this the chestnut purée which was reserved, and a little sugar; garnish torte with this mixture. Enough for twelve persons.

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Source

The International Jewish Cook Book (1919).