Chestnut cake (gateau de marrons) Recipe - Los Angeles Times
ALMOST 40 years ago, Paul Aratow, a UC Berkeley graduate student living in Paris, wandered into a bookstore with the vague intention of learning to cook. He picked up the thickest book he could find...
Ingredients
- 1 vanilla bean
- 6 tablespoons sugar
- 50 chestnuts (about 2 pounds)
- 1 1/3 cups superfine sugar
- 5 eggs, separated
- A good pinch of powdered vanilla
- 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, softened, plus more for the pan
- Whipped cream
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