Chestnut cake (9)
Instructions
Peel the chestnuts, make them boil and pass them to the vegetable mill.
In a bowl beat the butter with the sugar and add little by little, stirring, 280 g of chestnut puree, and then 1 to 9 egg yolks again.
Beat the egg whites until foamy and add these to the mixture, stirring very gently, finally add the sifted flour.
Pour the mixture into a mold of about 30 cm in diameter previously buttered and floured, then go in the oven at 180 degrees.
After about 1 hour the cake is cooked: allow to cool, remove it from the mold, cut into 2-3 layers and fill them with whipped cream and chestnut puree remaining.
