Recipe for Glazed Chestnut Cake

Preheat the oven to 180 °C. Melt the butter in a bain-marie or in the microwave. Set aside. Sift the flour with the baking powder. In the mixing bowl, combine the batter and the chestnut cream, then work them together to achieve a smooth dough.

Add the liquid and warm butter in two or three additions, mixing each time. Then whisk to obtain a creamy mousse. Add the powdered sugar and the eggs, and mix vigorously.

Butter the mold, flour it, then pour the batter inside, adding pieces of chestnuts in the middle.

Mix and heat the ingredients for the vanilla syrup. Bake the cake at 180 °C for 10 minutes, then at 160 °C for 30 minutes. Check for doneness by inserting the tip of a knife.

During cooking, pour the apricot jelly and a little water into a small saucepan and heat it gently; keep it warm. Unmold the cake as soon as it comes out of the oven.

Drizzle with vanilla syrup and let cool. Immediately coat with warm apricot jam, sprinkle with crushed praline, dust with powdered sugar, and place the candied chestnut in the center with apricot jelly.

Finally, Enjoy with a Christmas beer.