Ingredients
- 100 grams Cake flour
- 30 grams Almond flour
- 1 tsp Baking powder
- 100 grams Butter
- 80 grams Sugar
- 3 Egg yolk
- 8 drops Vanilla oil (if not
- vanilla extract)
- 20 grams Candied chetnuts syrup
- 200 grams Candied chestnuts (in their inner skins)
Instructions
- =Prep= Bring the batter and egg yolks to room temperature.
- Beat the egg yolks.
- Sift the ingredients.
- Crush the chestnuts into suitable size.
- Cream the batter until it becomes white.
- Add sugar, and mix.
- Add beaten egg yolks into 2 ~ 3 batches, and mix each time.
- Add vanilla oil and candied chestnuts syrup.
- Add sifted ingredients in 3 batches, and fold in.
- Mix crushed chestnuts.
- Line a mold with parchment paper or grease with butter.
- Then pour in the batter.
- Bake in the oven at 180C (350F) for 45 ~ 50 minutes.
- Check with a skewer and when it comes out clean, it's done.
- Let it cool, cover with plastic wrap, and chill in the fridge.
- Let it sit overnight, then enjoy.
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