• 377 g butter
• 188 g icing sugar
• 748 g “half-and-half” almonds (374 g ground almonds mixed with 374 g icing sugar)
• 12 eggs
• 302 g flour
• 7 g baking powder
• 610 g candied chestnut pieces
• 610 g blackcurrants
Beat together the softened butter and icing sugar, then add the “half-and-half” almonds. Then beat in the eggs.
Add the flour, then the baking powder, and mix again.
Finally add the candied chestnut pieces and the blackcurrants to the mixture.
Grease the tin with a mixture of butter and flour and pour in the mixture.
Add a lucky charm (“fève”) to the mixture and cook at 160°C for 40 minutes.
Decorate with a chocolate crown.
Other items you will need: a lucky charm and a crown.
By presenting us with 70 kinds of chocolate, the Maison Bellanger makes no secret of his passion. An inspired artisan, he not only creates selections for his clientele, but also wholly edible gift boxes ! Which can, for instance, be made of chocolate lace, decorated with motifs made of chocolate and [...]Read more