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marron glaces Valentina Gigli

Cake marron glaces Valentina Gigli - Copied from Alice kitchen October 2010
Serve 2 cakes with a diameter of 22 cm (I've used the 24-cm)

Sponge Chocolate:

7 eggs at room temperature

150 g sugar 180 g flour 30 g cocoa powder 00


purée:

340 g cream brown vanilla
5 dl fresh cream (I used 650 gr)
marron glaces in pieces

For the bathroom (my share)

sugar syrup: 400 gr + 300 gr sugar water
rum to flavor (the Strega liqueur recipe included)

decoration:
syrup Strega (or rum in my case) 3
marron glaces whole
fans

chocolate sponge cake:

whisk the eggs with sugar until the mixture will be very swollen and foamy, then gradually add the sifted flour and cocoa being careful not to remove the compound.
Grease and flour 2 baking sheets and bake at 180 degrees for 20 to 25 minutes.

Cut the sponge cake soaked in three discs each and every disk with the wet.

Whip cream and add the chestnut puree.

marron glaces Cut into pieces.

Stuff each disc with the cream and sprinkle with marron glaces, until eseurimenti discs.

recopy all advanced with the cream and decorate with marron glaces and chocolate fans.

Keep the refrigerator until serving.

It 's a really good cake.