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For the cake:
400 g/14 oz/1 large can sweetened chestnut puree
100 g/4 oz butter or margarine, softened
1 egg
A few drops of vanilla essence (extract)
30 ml/2 tbsp brandy
24 sponge finger biscuits (cookies)
For the glaze:
30 ml/2 tbsp cocoa (unsweetened chocolate) powder
15 ml/1 tbsp caster (superfine) sugar
30 ml/2 tbsp water
For the butter cream:
100 g/4 oz butter or margarine, softened
100 g/4 oz icing (confectioners') sugar, sifted
15 ml/1 tbsp coffee essence (extract) |
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Method:
To make the cake, blend together the
chestnut puree, butter or margarine, egg, vanilla essence and 15 ml/1
tbsp of the brandy and beat until smooth. Grease and line a 900 g/2 lb
loaf tin (pan) and line the base and sides with the sponge fingers.
Sprinkle the remaining brandy over the biscuits and spoon the chestnut
mixture into the centre. Chill until firm.
Lift out of the tin and remove the lining paper. Dissolve the glaze
ingredients in a heatproof bowl set over a pan of gently simmering
water, stirring until smooth. Leave to cool slightly, then brush most
of the glaze over the top of the cake. Cream together the butter cream
ingredients until smooth, then pipe into swirls around the edge of the
cake. Drizzle with the reserved glaze to finish.
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