It’s been quite some time since I added a new recipe; I’ve been quite sick since mid-November (respiratory infection), so I haven’t really felt like experimenting in the kitchen – I’ve encored several of the recipes that already appear in the archives here. Today, however, I spent a couple hours doing crafts with some women from our church, and one of them brought a wonderful cake; I asked her for the recipe so that I could present it to you, and make it available to add to our Pinterest boards! It was a recipe that appeared in the Swiss Coop grocer’s online magazine back in October 2013, so I offer you the original German version along with my English translation and conversions. It’s a delicious torte well worth making!
In case you’re wondering what the difference between a cake and a torte is, the latter is a rich, dense cake made with relatively many eggs and little to no flour; that also means that you’ll want to serve smaller portions!
4 Eier (Eigelb und Eiweiss trennen)
200 gr Butter
1 Päckli Vanillezucker
150 gr Zucker
350 gr Marronipurée
50 gr Mandeln
½ Päckli Backpulver
Zubereitung: Butter schaumig rühren, Eigelb, Zucker, Vanillezucker zugeben, weiterrühren. Marronipurée, Mandelm und Backpulver zugeben. Eiweiss zu Schnee schlagen und vorsichtig unter die Masse heben. In einer eingebutterten Springform bei 180°C ca. 50-55 Minuten in der unteren Ofenhälfte backen.
4 eggs (separate yolks and whites)
200 gr. (7 oz.) butter
7 gr. vanilla sugar, or 1 tsp. vanilla extract
150 gr. (5 oz.) sugar
350 gr. (12 oz.) chestnut purée (in Switzerland, also known as “Vermicelles”)
50 gr. ground almonds
7 gr. (1½ tsp.) baking powder
Preparation: Beat the butter until foamy, then stir in egg yolks, sugar & vanilla; blend thoroughly. Add the chestnut purée, almonds & baking powder. In a separate bowl, whip egg whites until foamy; carefully fold into the first mixture. Pour into a buttered springform pan and bake at 180°C (350°F) for 50-55 minutes on the lower rack of the oven.