Chestnut cake slices with rum and bananas

Tip: tap a step to mark it as done.

1. Beat the egg yolks with the sugar until light and fluffy. Mix the semi-coarse wheat flour with the baking powder, then add it to the yolk mixture along with the walnuts and cornstarch. In a separate bowl, beat the egg whites until stiff, then gently fold them into the yolk mixture. Pour the batter into a greased and floured baking pan.

2. Bake at 180 °C (350 °F) for about 20 minutes.

3. Beat the butter until light and fluffy, then beat in the chestnut puree in small additions. Finally, pour in the rum and beat thoroughly.

   Tip: If the chestnut puree is unsweetened, beat the butter with powdered sugar.

4. Melt the chocolate in a saucepan, then add 150 g butter and 1 tbsp oil. Let the glaze cool slightly.

5. Split the baked cake into 2 layers. Spread one layer with a thin layer of chestnut filling, arrange the whole bananas on top, and pour the melted chocolate glaze over them. Once the chocolate has set, spread the remaining chestnut filling over it, smooth the surface, and cover with the second cake layer.

6. Whip the cream and spread it over the top cake layer. Sprinkle with grated chocolate.

7. Cut the cake into slices and serve.

   

Tip: If the chestnut puree is firm and lumpy, blend it on its own with an immersion blender first so it will beat smoothly into the butter.

This recipe was translated from the Slovak original: Gaštanové rezy s rumom, banánmi a šľahačkou