Coat cake pan (quiche pan) (approx. 20 cm) with oil, spread with cling film. Mix yolks and sugar (1) with mixer until lighter in color. Stir in chestnut puree. Whip egg whites with the salt until stiff. Add sugar (2), continue beating briefly until the mixture is glossy. Fold the whipped cream into the chestnut mixture. Pour the mixture into the prepared mold, spread smoothly and freeze with the lid closed for approx.
4 hours.
Sauce: Stir syrup, orange juice and juice of one lemon.
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