Italian Chestnut Cake

• 1 1/4 cups all-purpose flour
• 8 ounces butter, softened
• 3/4 cup caster sugar
• 1 (15 1/2 ounce) can chestnut puree
• 9 eggs, separated
• 7 tablespoons dark rum
• 1 1/4 cups double cream

1. Preheat oven to 180c/350 degrees F.
2. Grease a springform cake tin& line.
3. Cream butter& three-quarters of the sugar.
4. Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
5. Fold in the sifted flour.
6. Whisk the egg whites until stiff.
7. Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
8. Gently pour the cake mix into the tin.
9. Cook for 1 1/4 hours or until cooked.
10. Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
11. Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
12. Cut horizontally into two layers.
13. Place the bottom layer on a serving plate.
14. Beat the cream, rum, sugar& chestnut puree until thick.
15. Spread two-thirds of cream on the bottom layer& place the other layer on top.
16. Spread the remaining cream over the top& sides of the cake.
17. Decorate with piped cream stars.

flour, butter, caster sugar, chestnut puree, eggs, dark rum, double cream

Taken from www.food.com/recipe/italian-chestnut-cake-69409 (may not work)