- 2 cups white sugar
- 4 eggs
- 1 cup vegetable oil
- 1 cup white wine
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 3/4 cup sweetened chestnut puree
- 4 tablespoons unsalted butter
- 4 (1 ounce) squares semi-sweet chocolate
- 3 tablespoons cream
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar
- 8 marrons glaces (candied chestnuts)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round layer cake pans.
- Beat eggs and white sugar together with an electric mixer. Add oil, wine, flour, salt, baking powder, and 1 teaspoon vanilla. Beat for about 1 to 1 1/2 minutes.
- Pour batter into pans and bake for about 30 to 35 minutes or until cake tests done.
- Cool cakes in pans for 10 minutes. Turn them out on wire rack and let cool for at least 2 to 3 hours before frosting.
- Using a cake slicer or a serrated knife cut each layer in half lengthwise. Arrange one layer on serving dish and spread with one third of the chestnut puree, top with second layer spread 1/3 of chestnut puree on top, top with third layer and spread remaining chestnut puree. Arrange last layer on top and set cake aside.
- To Make Icing: Melt butter and chocolate together in the top part of a double boiler. Once melted remove from heat and whisk in cream, confectioners' sugar, and 1 teaspoon vanilla. Pour warm chocolate icing over top of cake and garnish with whole candied chestnuts.
09/19/2019
recipepes.com
marron layer cake, recipe
PT15M
PT1H
5
455 calories
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