Chestnut cake with plum compote

500 g damson plums

halved

100 ml red wine

2 tbsp icing sugar

1 sachet of vanilla sugar

150 g butter

soft

120 g icing sugar

1 sachet of vanilla sugar

3 egg yolks

250 g chestnut purée

3 egg whites

¼ tsp salt

150 g blanched ground almonds

80 g flaked almonds

Mix together the plums, red wine, icing sugar and vanilla sugar in an ovenproof dish, place on a perforated stainless steel tray, put into the cold cooking space and cook at 100 °C for about 20 minutes using the steam mode. Remove the compote from the cooking space and leave to cool.

Steaming 100 °C for 20 Mins

Preheat the cooking space to 160 °C using the hot air humid mode. Put the butter, icing sugar and vanilla sugar into a mixing bowl and mix together using the whisk attachment on the mixer. Add the egg yolks and continue mixing until the mixture is paler in colour, fold through the chestnut purée. Beat the egg whites and salt until stiff, fold through the mixture along with the ground almonds. Turn the mixture into the prepared spring form tin and sprinkle with flaked almonds. Put the spring form tin on a wire shelf in the preheated cooking space and bake for about 50 minutes. Take out and leave to cool. Cut the chestnut cake into slices and serve with some of the plum compote.

(no pause)

(Pre-)heat cooking space to 160 °C with Hot air humid

Put the pastry in

Hot air humid 160 °C for 50 Mins