Chestnut Slices

Preheat the oven to 150 °C (convection) and line a baking sheet (approx. 31 x 31 cm) with parchment paper.

Separate the eggs and put the egg whites into a clean, grease-free mixing bowl.

Beat the egg whites with 5 EL hot water until stiff, then slowly sprinkle in 180 g sugar and continue beating until the sugar has dissolved.

Briefly fold in the egg yolks until a uniform, pale foam forms.

Mix the flour and baking powder, sift them over the mixture and gently fold in to retain as much air as possible in the batter.

Spread the batter evenly onto the prepared sheet and bake in the preheated oven for 12–15 minutes.

Turn the sponge onto a wire rack, peel off the parchment and let it cool completely.

Whip the cream with 3 EL sugar and cream stabilizer until stiff, and set aside 2–3 EL for the garnish.

Beat the ricotta with the remaining sugar and 500 g sweetened chestnut purée until creamy, then gently fold in the whipped cream.

Cut the sponge sheet in half; form a rim around one half with aluminum foil, spread the chestnut cream on it and place the second sponge half on top, pressing down lightly.

Spread the remaining cream thinly on top and press some chestnut purée through a potato ricer to decorate the cake.