Gluten free recipes - Viennese Chestnut Torte

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Viennese Kastanienstorte - Chestnut Torte

Ingredients:

4 eggs, separated

1/2 cup vanilla sugar

2 cups chestnut flour* see below

1/4 teaspoon salt

Chestnut Whipped Cream (double recipe) see below

1 ounce semi-sweet chocolate, grated

maraschino cherries

Preparation:

Beat egg yolks and one-half the sugar until very fluffy and pale. Beat in

chestnut flour and salt. Beat egg whites and remaining sugar until very stiff;

fold into batter, lightly but thoroughly. Pour batter into buttered floured

8-inch spring form pan. Bake in preheated moderate oven (350 degrees F.) about 1

hour or until done. Let cake rest overnight. Cut through middle to make two

layers. Fill with one-third of the whipped cream. Spread remaining whipped cream

over entire cake as frosting. Sprinkle with grated chocolate. Decorate top of

cake with cherries. Chill until serving.

Kastanienschlagobers--Chestnut Whipped Cream

Whipped Cream made with 2 tablespoons powdered vanilla sugar (bend vanilla

bean into powdered icing sugar for a few days)

1 cup chestnut flour* see below

2 tablespoons powdered vanilla sugar

1 tablespoon maraschino liqueur or dark rum

1 1/2 tablespoons unwhipped heavy cream

Mix together chestnut flour, 2 tablespoons sugar, maraschino liqueur, and

1 1/2 tablespoons unwhipped cream. Lightly but thoroughly, fold in about

one-quarter of the Whipped Cream. Lightly but thoroughly, fold in remaining

Whipped Cream.

*Chestnut Flour* Cooked chestnuts, pureed (a food mill does it best) while

still hot but very well drained. Or buy dried chestnuts already shelled. These

need only be soaked overnight (like dried beans), cooked about 1/2 hour, well

drained and pureed.

Unfortunately you cannot use the imported canned chestnut puree that you

find in specialty shops--it's too moist. This puree is so dry it can indeed be

called " chestnut flour. "

To make 1 cup of chestnut flour you will need about 1/3 pound raw

chestnuts in the shell, or about 1/8 pound shelled dried chestnuts.