1/4 cup unsalted butter or margarine
1/2 cup granulated sugar
1 egg white
1/2 cup chopped chestnut
3/4 cup all-purpose flour
1 teaspoon active dry yeast
1/2 cup strong brewed coffee
1 large egg, beaten
1/4 cup unsalted butter or margarine
1/2 cup granulated sugar
1 egg white
1/2 cup chopped chestnut
3/4 cup all-purpose flour
1 teaspoon active dry yeast
1/2 cup strong brewed coffee
1 large egg, beaten
Beat the butter or margarine with the sugar until light and fluffy
Add the egg white, flour, and chopped chestnuts
Mix well
Combine the flour and yeast, and add alternately to the mixture with the coffee, mixing always, up to the chestnut mixture
Beat the large egg in a snow-like consistency and add to the mass, mixing well
Pour into an English-style bundt pan or a ring mold greased and floured, and bake in a moderate oven (170°F) for 45-50 minutes
Let it cool for 6 times.
