Meringue Cake with Chestnut Filling

'Cream the butter, then gradually add 3 tablespoons of sugar

Beat until light and fluffy.'

'Add the egg whites and mix well.'

'Gradually add the flour, chestnuts, and lemon peel

Mix only until the flour is evenly distributed.'

'Press the mixture into the bottom of a 9-inch round refractory baking dish.'

'Dust with one lightly beaten egg white.'

'Bake in a moderate oven (170°C) for 25 minutes or until golden brown.'

'In a separate pan, mix together the cooked chestnuts, 1/3 cup of sugar, and orange juice

Cook over medium heat until the mixture is soft.'

'Spread the jam or preserves on top of the baked cake.'

'Arrange the cooked chestnut halves on top of the jam layer.'

'Beat the remaining 4 egg whites with a pinch of salt until stiff peaks form.'

'Add 1/2 cup of sugar, one tablespoon at a time, beating constantly until the sugar is fully dissolved.'

'Spread this meringue mixture over the chestnut layer.'

'Bake in a moderate oven (180°C) preheated for about 18 minutes or until the meringue is lightly golden brown.'