Beat the butter and icing sugar in a planetary beater.
Gradually add the whole eggs and the whites, a little at a time.
Sieve in the flour and baking powder.
Drizzle in the milk, add the Demetra creamed chestnuts and the rum.
Use an icing bag to half fill half-circle silicone moulds with the cake mixture.
Place the still-frozen chestnut filling on top and continue filling until three-quarters full.
Bake at 200°C for about 15 minutes, then turn up to 170°C for about 12 more minutes.
Turn out of the moulds and arrange on the plate. Decorate.
Via Roma 75123018 Talamona (SO) - Italy
Via Industria 13/A23017 Morbegno (SO) - Italy
T +39 0342 674011 F +39 0342 674030 E info@demetrafood.it
VAT ID IT 09887360155 CCIAA di Sondrio REA N. 40250
Corso Europa 7 20122 Milano (MI) - Italy
CF e Registro Imprese Milano 00564040145 CCIAA di Milano REA N. 132358 Share Capital € 5.000.000 i.v.
Enter in My Demetra
