Beat together till fluffy yolks, sugar (1), vanilla sugar and softened butter,
Stir in chestnut puree and kirsch.
Beat whites until stiff. Continue to beat while adding sugar (2) and the baking powder, to achieve a smooth, shiny mass.
Mix together the almonds and corn starch.
Add the almonds and the egg whites alternately to the chestnut mixture, mixing them well in.
Whip the cream until it is stiff. Cut the glazed chestnuts into pieces.
Mix both into the dough, along with the slivered almonds.
Put the dough into a springform pan lined with baking paper.
Bake in a preheated oven for 50-55 minutes. When cooked, test with a knife, which should come out clean. Allow to cool.
for the frosting:
Sieve the confectioner's sugar, and add the kirsch. Stir together to make a thick frosting, adding a little water if necessary.
Use this to frost the cake. Garnish with glazed chestnuts.


  • 4 egg yolks
  • 3 ½ oz sugar (1)
  • 1 packet vanilla sugar
  • 3 ½ oz butter
  • 14 oz unsweetened chestnut puree
  • 1 tbls Kirsch
  • 4 egg whites
  • 2 tbls sugar (2)
  • 1 tsp baking powder
  • 7 oz ground almonds
  • 2 tbls corn starch
  • 7 fluid oz cream
  • 3 ½ oz glazed chestnuts
  • 2 ½ oz slivered almonds
  • for the frosting:
  • 6 oz confectioner's sugar
  • at least 2 tbls Kirsch
  • glazed chestnuts