Grease & parchment line 2-9” pans, then grease again.

Prehead oven to 350*F

In a medium bowl combine:
3 large Eggs
¼ c. Milk
2 ¼ tsp. Vanilla

In a large mixing bowl combine the dry ingredients:
1 ½ c. +1 tbsp. sifted Bread Flour
1 c. sifted Jansal Valley Chestnut Flour
1 ½ c. sugar
1 tbsp. baking powder

Add:
12 tbsp. softened salted butter
¾ c. milk

Mix on low until dry ingredients are moistened. Increase to medium & beat 1 ½ minutes to aerate batter.

Scrape down the batter

Add the egg/milk mixture to the cake batter in 3 batches, scrape down the sides between each addition.

Pour into prepared pans & bake 25-30 minutes until top springs back lightly when touched & before the edges pull from the pan.

Also called a Chestnut Torte if you forget the baking powder! Ooops!

Chestnut Buttercream Frosting
Wisk together in a sauté pan:
2/3 c. flour
2 c. sugar

Scald in the microwave:
2 c. whole milk

Wisk the milk into dry mixture in pan and cook over medium high heat…STIRRING constantly, until mixture thickens and begins to bubble.

Pour into mixer and cool.

Once room temperature beat in:
2 c softened butter
¼ cc-1/2 c. Fondo di Toscana Chestnut Puree

Beat until smooth & fluffy, then frost cake.