CAKES MADE WITH YELLOW SPONGE CAKE: This recipe is a family favourite that is tried and true to produce good result.

CHESTNUT CAKE:

 

 

 

1 quantity of basic yellow sponge cake, see recipe

filling:

    15 ½ oz. can sweetened chestnut puree                  

    1 cup whipping cream

topping:

    2 cups whipping cream                                           

    4 tbsp. icing sugar

    2 tbsp. brandy                                                                     

chocolate flakes and curls, optional

 

 

 

 

To make filling:  Whip 1 cup of cream until soft peaks; then fold in the chestnut puree gradually. Mix in well.

 

Slice cake into 3 layers. Reserve and save top layer and freeze it for use in another recipe. Spoon half of chestnut cream mixture on one cake layer and top it with a second layer. Spread chestnut cream over the top of 2nd layer. Smooth the top and chill cake for 1-2 hours.

 

To decorate cake:  Whip cream until soft peaks. Add icing sugar gradually and beat until stiff. Fold in brandy.  Cover sides of cake with whipped cream. Fill a pastry bag, with a ½-inch star nozzle attached, with the rest of the cream and pipe rosettes around top of cake to decorate.

 

Alternately, spread a layer of whipped cram all over top and sides of cake, cover cake with chocolate flakes and curls.

 

Refrigerate several hours before serving.