Thursday, August 21, 2008

Chestnut Cake with Marscapone Cream

So, I freaked out when I realized that if we didn't use our chestnut flour it would go bad. We looked around for recipes that used the flour and came up with this Chestnut Cake with Marscapone Cream from Dolce Italiano. It was kind of an early birthday cake for the Crusader. The cake was extremely delicious. This cookbook has some really good recipes in it and most of them are pretty easy. It is full of "sometimes food" though, so use sparingly.

(Oh, and now the rest of the chestnut flour is in the freezer until we can find something else to make out of it.)


Madelin Schlenz said...

Is the chestnut flour expensive? Did you have to use a binder? Does the Marscapone Cream use dairy? Can you see my comments when I comment from LiveJournal?

Optimistic said...

The chestnut flour was $9 for a bag (1 lb I think), but you don't need to use much to get the flavor so it lasts a while.

The binder in this recipe is eggs. This cake is not vegan!

The marscapone cream uses marscapone cheese and cream (although we subbed non-dairy cream for the regular cream).

Because this blog is syndicated on livejournal I don't get a notification when comments are left.