cookware
- 9" cake pan
- flour sifter
- medium bowls
- stand mixer
- large sauté pan
- offset spatula
- baking sheet
For the Cake | |
1 | Preheat the oven to 325°F. Line two 9” cake pans with parchment and spray with pan spray. |
2 | In a bowl, sift the flour, baking powder, baking soda and 0.5 cup sugar. |
3 | In a separate bowl, whisk the egg yolks, chestnut purée, vanilla, water, oil, and salt to combine thoroughly. |
4 | Whip the egg whites in a stand mixer. Once the whites reach soft peaks, slowly add 1.5 cups of sugar and continue to whip to stiff peaks. |
5 | Whisk the egg yolk mix into the dry flour mix until smooth. Fold one third of the whipped whites into the yolk mixture. Then fold in the rest. |
6 | Pour into baking pans and bake for about 25-30 minutes, rotating halfway through cooking. Bake until set and golden. Cool to room temperature. |
For the Apples | |
7 | Heat large sauté pan to medium-high heat and melt butter. Add apples and cook for about 5 minutes, stirring until they are tender, but still keeping its shape. |
8 | Stir your cornstarch and water mixture as cornstarch tends to settle and add in to apples while stirring, so cornstarch mixture doesn’t clump up. |
9 | Stir in brown sugar and cool until it bubbles for about 2 minutes. Remove from heat. |
For the Whipped Cream | |
10 | Whisk the cream in a stand mixer. When it starts to thicken, add the sugar and vanilla. |
11 | Continue to whip until it forms stiff peaks. Chill and serve cold. |
For the Walnuts | |
12 | Preheat oven to 325°F. Spray baking sheet with non-stick spray. |
13 | Combine walnuts, corn syrup, sugar, and salt in medium bowl and toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). |
14 | Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15-20 minutes. Cool completely on baking sheet. |
To Serve | |
15 | Serve the cake sliced, spoon warm apples all over (oh yeah!), top with whipped cream and garnish with candied walnuts. |