Special chestnut cake

1 serving


Cook the edible chestnut, cutting the peel, remove the core, wipe through a colander, add 2 tbsp. tablespoons of sugar with vanillin, a little milk and cook thick puree. Rub butter, sugar with vanillin and 3 egg yolks into foam, add cold chestnut puree, strong foam of 3 egg whites to it and mix everything into a homogeneous mass. Grease the cake tin, sprinkle with flour and fill with the cooked mass. Bake the dough at medium temperature. Coat the finished layer with cream and put in a cold place for several hours.