INGREDIENTS
1/2 cup
Currants, dried
2
Rome apples
6
Eggs
4 tsp
Corn syrup, light
1 tsp
Baking powder
1 tsp
Baking soda
1 cup
Brown sugar, packed light
1 1/2 cups
Cake flour
1/2 cup
Chestnut flour
1/2 tsp
Cloves, ground
2 cups
Confectioner's sugar
1/2 cup
Granulated sugar
1 tsp
Salt
1/2 cup
Olive oil, extra virgin
1/2 cup
Chestnuts, fresh
1/2 cup
Buttermilk
1 cup
Mascarpone
1/2 cup
Grappa