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
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 c-1/2 c. Fondo di Toscana Chestnut Puree
Beat until smooth & fluffy, then frost cake.