In Romanian: Sarlota de castane

Tort cu piure de castane si coacaze rosii 3


  • 4 lbs / 2 kg boiled, peeled, crushed, strained chestnuts
  • 80 sugar cubes made into a thick syrup
  • 1 cup rum
  • 2 oz / 50 g butter
  • ½ vanilla stick
  • 7 oz / 200 g whipped cream


  1. Mix the chestnut cream with the sugar syrup to which you added 1 cup of rum and vanilla.
  2. The syrup must be warm.
  3. Add the butter and mix to homogenize.
  4. Place the mixture on a plate moistened with rum.
  5. Garnish with whipped cream and refrigerate.

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