Without Fail preparing recipe Candied Chestnut Pound Cake with 9 ingredients and 12 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Candied Chestnut Pound Cake easy, bouncy, practical.
How are you every body, at this time you get present recipe Candied Chestnut Pound Cake with 9 ingredients and 12 steps. Next this is how to make it, please read carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 12 stages of easy cooking Candied Chestnut Pound Cake.
Ingredients for Candied Chestnut Pound Cake
Prepare 100 grams : ●Cake flour.
Needed 20 grams : ●Almond flour.
Prepare 3 grams : ●Baking powder.
Needed 100 grams : Unsalted butter.
Prepare 80 grams : Soft light brown sugar.
Needed 2 : Eggs.
Prepare 200 grams : Chestnuts simmered in inner skins.
Needed 2 tbsp : Syrup from chestnuts simmered in inner skins.
Needed 1 tbsp : Rum liquor.
If all basic ingredients Candied Chestnut Pound Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Stages Cooking Candied Chestnut Pound Cake
Coat the cake pan with butter or oil (not listed in the ingredients) and sprinkle some cake flour on. Bring the eggs and butter to room temperature. Mix all ● ingredients together and sift it. Preheat oven to 170℃..
Cut half of the chestnuts simmered in their inner skins into small pieces. Cut the rest of the chestnuts into half to be big pieces..
Put butter in a bowl and add soft light brown sugar in 2 portions. Mix until it becomes white and fluffy..
Add beaten egg in 3 to 4 potions and mix well each time you add it. It easily becomes separated so be careful ! I recommend using a hand mixer..
Add the 1/3 of the sifted flour and mix. Then add the syrup from chestnuts simmered in inner skins, rum liquor and continue mixing..
Add half of the remaining flour and mix with a rubber spatula roughly. Then add the rest of the flour too and mix roughly like you are cutting it..
When the flouriness decreases, then stop mixing. Add the chestnuts cut into small sizes and mix roughly lightly..
Pour 1/3 of the dough in the cake pan and line half of the bigger size cut chestnuts. Further pour half of the dough in the cake pan and line the rest of the chestnuts on. Then pour the rest of the dough in..
Even out the surface of the dough and make the middle part sink a little. Bake for 40 to 45 minutes in an oven preheated to 170°F..
It would be done when you poke a skewer to the cake and there is nothing on the skewer. Drop the pound cake pan (with the cake still in it ) from about 30 cm height to release the steam. Leave it until it is cool..
Take the cake out of the cake pan and wrap it tightly with a cellophane wrap. Let it sit for one night. This increases the moist texture. If you let it sit for 2 nights, it will be more moist..
There are lots of small sized cut chestnuts and big sized cut chestnuts in the cake It is irresistibly delicious..
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