Amaretti and Chestnut Cake

The amaretti and chestnut cake is a rich and tasty dessert, perfect for those who love the flavors of autumn. Here I present a version with an Italian touch thanks to the amaretti and the chestnut cream, ingredients widely used in Italian patisserie.

Ingredients

• 200 g of amaretti
• 400 g of chestnut cream
• 4 eggs
• 100 g of butter
• 100 g of sugar
• 1 pinch of salt
• Powdered sugar for decorating (optional)
• Unsweetened cocoa powder for decorating (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Finely grind the amaretti to obtain a powder. Some prefer to leave larger pieces to find the crunchiness of the amaretti in the cake.
3. In a bowl, whip the eggs with the sugar until you obtain a light and fluffy mixture.
4. Melt the butter and let it cool down.
5. Add the chestnut cream to the egg and sugar mixture, stirring gently.
6. Incorporate the melted and cooled butter, then add the ground amaretti and a pinch of salt.
7. Pour the mixture into a previously buttered and floured cake pan (or lined with parchment paper).
8. Bake for about 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
9. Let the cake cool before unmolding.
10. Before serving, you can sprinkle the cake with powdered sugar or unsweetened cocoa powder for a contrast of flavors.

Curiosity

The combination of amaretti with chestnut cream creates an ideal marriage of sweetness and toasted notes. Amaretti, traditional almond cookies from Italian cuisine, often used in recipes to add crunch and flavor, wonderfully accompany the earthy sweetness and velvety texture of chestnuts. This cake is a celebration of autumn and winter flavors, and is perfectly suited as an end-of-meal dessert or as an afternoon snack.