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- Maple Layer Cake with Chestnut Cream
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Ingredients
- 85 g of plain flour
- 25 g of cornflour
- 1 tsp of baking powder
- 0.5 tsp of fine sea salt, plus an extra pinch
- 5 large eggs, separated, plus 1 large egg white for the meringue decorations (optional)
- 1 tsp of vanilla bean paste
- 40 g of caster sugar, plus 80g for the meringue decorations (optional)
- 50 ml of whole milk
- 50 ml of vegetable oil
- 0.5 tsp of cream of tartar
- 170 ml of amber maple syrup
- 675 ml of double cream
- 10 g of unsalted butter
- 1 large pinch of salt flakes
- 175 g of chestnut purée (unsweetened)
- 50 g of icing sugar
- 1 tsp of vanilla bean paste
- 8 whole roasted chestnuts, to decorate
- 4 pieces of edible gold leaf, to decorate