Maronitorte

For the chestnut cake, separate the eggs. Mix chestnut puree, powdered sugar, yolks in a food processor for about half an hour. Beat egg whites until stiff and fold in.

Preheat oven to 160°C. Grease springform pan and dust with flour. Pour in mixture and bake for 30 minutes. Whip the cream until stiff, adding a little sugar. Cut the cooled cake horizontally once and coat the lower part with it.

Place the lid on top and brush the outside with whipped cream. Garnish with chestnut halves. Serve the chestnut tart.

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