Chestnut Cake

For the chestnut cake, first prepare the sponge dough.

For the sponge dough, beat the yolks, sugar and vanilla sugar until fluffy. Slowly add the oil, stirring constantly. Stir the mixture until fluffy. Add the lukewarm water by the spoonful.

Mix the cocoa and baking powder with the flour and add to the mixture. Finally, carefully fold in the beaten egg white. Bake at 180 °C (without preheating) until brown and let cool.

For the chestnut cream, whip the cream with powdered sugar and cream stiffener. Soak gelatine in water and squeeze out.

Heat the rum and dissolve the gelatine in it and mix it with the chestnut puree (which I press through a potato press beforehand).

Then mix the chestnut puree with the whipped cream. Cut the sponge 2x and spread the cream on the bases. Decorate the outside of the cake with the remaining cream.

Press the 10 dag marioni puree with a potato press and spread on the cake. Whip the cream with cream stiffener and decorate the cake with it.

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