Basil Chestnut Cake with Strawberries

355 F
9×9 square pan, greased
Ingredients:
184g chestnuts, steamed
200ml milk
5 eggs separated
200g caster sugar
100g butter
100g pastry flour
1 T dark cocoa powder
1 T basil powder
mascarpone cream (see below)
strawberry mixture (see below)
Directions:
Simmer chestnuts in milk for 15 minutes, puree and cool to room temp.
Cream sugar and egg yolks.
Add butter.
Add chestnut mixture.
Add cocoa and basil.
Add flour.
In a separate bowl, whip egg whites to soft peak.
Fold into other mixture.
Smooth into pan and bake for 20 to 30 minutes.
Once cake is cool (it might shrink a little) top with mascarpone cream & strawberry mixture.

mascarpone cream

4oz mascarpone
1 C heavy cream
50g caster sugar

Whip together to soft peak.

strawberry mixture

16 oz strawberries, chopped
1 t white balsamic vinegar
1 T basil, chiffonade
50 g caster sugar

Combine all and let rest for at least 30 minutes