gluten free chestnut cake

  • Torta alle castagne senza glutine


Mix for gluten free chestnut cake Molino Rossetto
3 eggs
125 g of butter
150 ml of milk
All the ingredients should be at ambient temperature


Whip eggs until they become foamy in a bowl. add milk, mix and soft butter gradually; mic all the ingredients with egg beater until you obtain a smooth and homogenous dough. Pour the compound in a cake mold (20-22 cm of diameter) with some butter or covered by oven paper and cook at 180°C in the preheated oven for about 30-35 minutes. Cooking time can be a little bit different, so check the cooking. Let it cool and put some sugar.