Maroni Cake

For the chestnut cake, cut the skin of the chestnuts crosswise, place on a baking tray and heat at 250° Celsius for 20 min.

Peel and also remove the thinner brownish skin. If this has not yet dissolved put chestnuts in tap water and then peel off the skin.

Cream butter, add sugar and fold in eggs. Stir in rum and salt, then almonds and chestnut flour.

Pour into a greased and rolled out cake springform pan and bake for 50 to 60 minutes at 180 degrees.

Let the maroni cake cool for half an hour, then turn it out.

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