Milk
1 3/4 cup all-purpose flour
1/2 cup toasted and ground almonds
1 tablespoon vanilla extract
200g cooked and peeled chestnuts
6 eggs
Filling
1 cup all-purpose flour
1 cup butter, softened
4 tablespoons rum
1 tablespoon vanilla extract
500g cooked and peeled chestnuts
100g dark chocolate chips
1 egg
Add-ons
2 9-inch round cake pans
Milk
1 3/4 cup all-purpose flour
1/2 cup toasted and ground almonds
1 tablespoon vanilla extract
200g cooked and peeled chestnuts
6 eggs
Filling
1 cup all-purpose flour
1 cup butter, softened
4 tablespoons rum
1 tablespoon vanilla extract
500g cooked and peeled chestnuts
100g dark chocolate chips
1 egg
Add-ons
2 9-inch round cake pans
Milk
Preheat the oven to medium temperature
Grease the cake pans with butter and flour
In a stand mixer, beat the eggs with sugar until light and fluffy
Add the remaining ingredients and mix well, without overmixing
Beat the egg whites until stiff peaks form
Fold into the mixture with care
Pour into the prepared pans and bake for 35 minutes or until a toothpick inserted comes out clean
Let cool and then refrigerate
Filling
In a stand mixer, beat the butter, sugar, egg, rum, and vanilla extract until well combined
Melt the chocolate in a double boiler and add to the mixture, beating well
Process the chestnuts in a food processor
Add to the cream and mix well
Refrigerate until it reaches a spreadable consistency
Place one of the cakes on a plate
Cover with one-third of the cream
Top with the other cake
Use the remaining cream to decorate the cake.
