Chestnut And Vanilla Cake

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Great British Chefs


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100 g runny honey

4 large eggs, separated

40 g unsalted butter, melted

75 g chestnut flour

25 g ground almonds or hazelnuts

A pinch of salt

A splash of vanilla extract

125 g full fat Mascarpone

250 g Sweet Chestnut Puree (I used Clement Faugier “Creme de Marrons”)

250 ml double cream, softly whipped

Icing sugar, sifted and added to taste

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