5 red chestnuts
3 tablespoons of kirsch
1/2 lemon (use only the zest)
2 cups of all-purpose flour
3 teaspoons of active dry yeast
1 1/2 teaspoons of ground cinnamon
1 whole nutmeg, grated
2/3 cup of unsalted butter, softened
1 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
2 eggs
2 tablespoons of milk
Farofa topping
1 teaspoon of ground cinnamon
Zest of 1 lemon, grated
6 cups of all-purpose flour
3 tablespoons of unsalted butter
2 tablespoons of chopped nuts
1/4 cup of confectioner's sugar
To dust
1 tablespoon of confectioner's sugar
5 red chestnuts
3 tablespoons of kirsch
1/2 lemon (use only the zest)
2 cups of all-purpose flour
3 teaspoons of active dry yeast
1 1/2 teaspoons of ground cinnamon
1 whole nutmeg, grated
2/3 cup of unsalted butter, softened
1 cup of confectioner's sugar
1/2 teaspoon of vanilla extract
2 eggs
2 tablespoons of milk
Farofa topping
1 teaspoon of ground cinnamon
Zest of 1 lemon, grated
6 cups of all-purpose flour
3 tablespoons of unsalted butter
2 tablespoons of chopped nuts
1/4 cup of confectioner's sugar
To dust
1 tablespoon of confectioner's sugar
Peel the chestnuts, remove the seeds, and chop them into small pieces
Put them in a bowl and add the kirsch
Grate the lemon zest and add it to the mixture
Mix well and let it rest for 30 minutes
Preheat the oven to medium temperature
In a separate bowl, sift together the flour, yeast, cinnamon, and nutmeg
In a stand mixer, beat the butter at room temperature, confectioner's sugar, and vanilla extract until smooth
Add the eggs and mix well
Add the flour, milk, and chestnuts, mixing after each addition
Transfer to a 25 cm round cake pan greased with butter and level the surface
Farofa topping
Mix all the ingredients together with your fingertips until a granular texture is achieved
Spread over the cake batter and bake for 40 minutes or until a toothpick comes out clean
Remove from the oven and let it rest for 10 minutes
Dust with confectioner's sugar and serve warm, accompanied by whipped cream or ice cream.
