Keschtnkuchen (Chestnut Cake)

Preheat the oven to 160°C fan (180°C conventional). Grease a springform pan (approx. 28 cm) and, if desired, line the bottom with baking paper.

Separate the eggs. Put the egg whites in a clean, fat-free mixing bowl and set the yolks aside.

Whip the egg whites with 100 g sugar until stiff peaks form and set aside.

Cream the soft butter with the remaining sugar. Gradually beat in the egg yolks, then add the vanilla sugar and the finely grated lemon zest.

Mix the flour with the baking powder. Add the finely ground hazelnuts and the chestnut purée to the butter-egg mixture and stir well.

Gently fold the egg whites into the batter in 2–3 portions until a uniform batter forms.

Pour the batter into the prepared springform pan and smooth the surface.

Bake for about 40 minutes. Then remove from the oven and let cool briefly in the pan.

Release the cake from the pan and transfer it to a wire rack to cool completely. Then cut it horizontally once.

Fill with cinnamon whipped cream between the two layers, place the top layer on, and spread cinnamon cream over the top as well. Garnish with Keschtnreis (chestnut purée).