How to make
Crack the eggs into a bowl, add the sugar and beat into a very thick foam. Add the flour in portions and finely ground almond cookies. Line a large tray (I used the one from the oven) with a piece of baking paper.
Pour the prepared mixture, level it out and bake the cake layer at 390°F (200°C) in a preheated oven for 5-8 minutes. Remove the tray from the oven and immediately turn the cake layer with the paper onto a cotton towel. Remove the paper and roll up the cake layer into a roll.
Leave it to cool and while it does, prepare the cream.
With a sharp knife, make cuts on the chestnuts. Put them in a pot of water and boil it for about 35 minutes. Peel them while they are still warm, leave them to cool and then pour in the cream and blend, until a smooth mixture is obtained.
Pour the mascarpone, powdered sugar, rum and pureed chestnuts into a bowl. Homogenize the cream. Unroll the roll. Spread it generously with the cream and leave some for spreading on the outside.
Or you can add all of the cream and sprinkle the finished sweet roll with powdered sugar. Roll up the roll. Spread the mascarpone cream on the roll and garnish with the small almond amaretti.
Enjoy this Amaretto Roll with Chestnuts!
