Chestnut Sponge Cake
Chestnut cream-filled cake, decorated with meringue frosting.
Ingredients
Savoy cake (per recipe on page 64)
1 (approx. 22 cm diameter)
chestnut cream
1 can
large meringues
3
Instructions
1
Make the chestnut cream
Crush the meringues into a fine powder. Whip the chestnut cream until fluffy, then fold in the crushed meringues.
2
Assemble the cake
Slice the Savoy cake horizontally into two layers. Spread the chestnut meringue mixture over one layer and top with the other.
3
Glaze and decorate
Warm a little chestnut cream with water and drizzle it over the top of the cake as a decoration.
