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Couscous cake with chestnut purée


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For 10-12 people
2 cups couscous
4 cups Apple juice
2/3 cup raisins
a pinch of salt
2 tablespoons sunflower oil for greasing the Pan
about 400 g of chestnut cream for topping
some boiled chestnuts (marrons glacés) to decorate


This simple realization can also be used for other recipes desserts and with different kinds of fruit Compote; also preparation can be further enhanced with dried fruits (walnuts, hazelnuts, almonds, cashews etc.), also in cream.

Bring to a boil the Apple juice with raisins and a pinch of salt.
As soon as it starts to boil, turn off the heat and pour the couscous, mixing well.
Cover and let approximately 15-20 minutes to inflate the couscous.
After this time, shelled the couscous with a fork, grease a baking dish with a little oil and travasatevi the couscous, flattening it with the back of a spoon.
Let cool completely and before serving, cover the surface with a layer of sweetened chestnut purée, decorating then each slice with some previously boiled chestnuts (or, even better, marrons glacés).

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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Delish! Good w/guava paste topping also.

- Jo -

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