Chestnut Cream Cake

Preheat the oven to 180°C fan (or 200°C conventional). Line or grease the bottom of a 26 cm springform pan.

Beat the eggs with 125 g sugar in a bowl for several minutes until pale and fluffy.

Add the milk to the egg-sugar mixture and briefly stir in.

Mix the flour, baking powder and cornstarch, sift into the mixture and fold in only briefly until no dry flour remains.

Pour the batter into the springform pan and bake for about 20–25 minutes (skewer test). Then remove from the oven.

Let the base cool completely and then cut horizontally once.

Whip 150 ml cream together with the egg white until stiff. While whipping, gradually add 80 g sugar mixed with 1 sachet of cream stabilizer.

Stir the chestnut purée with the vanilla sugar until creamy and gently fold in the whipped cream–egg white mixture.

Place the lower cake layer on a plate, spread the chestnut cream on top and smooth it. Place the second layer on and press down lightly.

Chill the cake for about 60 minutes so the filling firms up.

Whip 100 ml cream with 1 tbsp sugar and 1 sachet of cream stabilizer until stiff and spread it all around the cake.

Melt the couverture and pipe fine lines onto the cake as desired. Keep chilled until serving.