Castagne Tortionata
When my husband was a little boy, he always thought the rosettes looked like mice so our family now refers to this as
“Mouse Cake”.
Castagne Tortionata
Yield: 8-10
Prep time: 12 HourCook time: 2 HourTotal time: 14 Hour
This is a modern twist on the Dolce di castagne, which is a traditional Italian chestnut cake originating from Tuscany.
Ingredients
Meringue
Filling
Topping
Instructions
Meringue
- Preheat oven to 250°F.
- Cover 3 cookie trays with parchment paper.
- Draw 3 - 9” circles on paper (I use a side plate and two cookie trays)
- Beat egg whites until soft peaks.
- Gradually add sugar 1 tbsp at a time. Beat until stiff and glossy.
- Put in large pastry bag with large star nozzle.
- Pipe onto paper, starting at centre. Use slightly less than 1/3 for each circle.
- Using remaining meringue, make rosettes and shells beside the circles.
- Bake for 2 hours, turn oven off and LEAVE TRAYS IN OVER NIGHT.
Filling
- Whip cream. Save out 1/4 cup for later.
- Fold in chestnut puree and sherry to remainder.
- Spread between layers of meringue.
- Glue shells and rosettes on top with saved whipped cream.
Topping
- Melt on low heat.
- Drizzle over shells and rosettes drawing in threads from side to side.
- Pipe extra meringue on top for added flair.
Notes
As you can see, this is a two-day process.
Make sure to dry out the meringue and don't leave anywhere humid as it will lose it's integrity.