Maroni Cake

For the chestnut cake, beat the yolks with a pinch of salt, 1/3 of the sugar, lemon zest grated and vanilla sugar until very foamy. Gradually stir in the chestnut puree (thawed) and rum.

Beat the egg whites with the remaining sugar until stiff and fold some of the egg whites into the yolk mixture. Mix cornstarch with grated almonds and add to yolk mixture along with remaining beaten egg whites.

Pour the mixture into the prepared pan (grease and flour dusted) and smooth the surface. Bake in the preheated oven at 180 °C for 50-60 minutes.

Allow to cool in the mold and only then remove the maroni cake from the mold.

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