Chestnut cake

ImageI buy quality food from local market as often as possible; therefore I try to never waste any food. In my previous Sabayon recipe I didn’t use the egg white. Now, with this delicious gluten free and dairy free chestnut dessert I make a good use of it.

Ingredients

  • 4 egg white
  • 3 tablespoon of unsweetened chestnut purée
  • ½ cup of brown sugar

Direction

  • In a large bowl whisk the egg whites with a pinch of salt until they form stiff peaks.
  • Add delicately the chestnut purée and the sugar to the egg whites and blend it delicately with a wooden spoon.
  • Bake the preparation into a preheated 350°F for 30 minutes.

That’s it!

It’s simple, quick and it enables me to use the white eggs I didn’t use for my Sabayon.

Enjoy !

 

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