Junior chef
Utensils
Apron
baking paper
Bowl
Cake tin
Fork
Measuring cup
Mixer
Oven mitts
Pan
Paring knife
Rubber spatula
Scissors
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line a cake tin (approx. 25 cm) with baking paper.
Cake mixture
Place the butter in a bowl, add the sugar and salt, beat using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix the flour and baking powder, mix in alternately with the milk.
To create a marbled effect
Divide the cake mixture into 2 portions. Add the chestnut puree, cocoa powder and milk to one half of the mixture, mix using the whisk on a mixer. Spoon the cake mixtures alternately into the prepared tin, swirling with a fork to create a marbled effect.
To bake
Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
Dry-roast the walnuts in a pan, allow to cool slightly, chop roughly. Melt the cake icing in a hot bain-marie, pour the icing over the cake, top with the walnuts, leave the icing to dry.
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