Italian Chestnut Cake

Directions

1. 1
   Preheat oven to 180c/350 degrees F.
2. 2
   Grease a springform cake tin& line.
3. 3
   Cream butter& three-quarters of the sugar.
4. 4
   Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
5. 5
   Fold in the sifted flour.
6. 6
   Whisk the egg whites until stiff.
7. 7
   Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
8. 8
   Gently pour the cake mix into the tin.
9. 9
   Cook for 1 1/4 hours or until cooked.
10. 10
    Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
11. 11
    Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
12. 12
    Cut horizontally into two layers.
13. 13
    Place the bottom layer on a serving plate.
14. 14
    Beat the cream, rum, sugar& chestnut puree until thick.
15. 15
    Spread two-thirds of cream on the bottom layer& place the other layer on top.
16. 16
    Spread the remaining cream over the top& sides of the cake.
17. 17
    Decorate with piped cream stars.