To make the chestnut marble hazelnut cake, cream the butter until soft, add the sugar and salt. Add one egg at a time and continue mixing until light in color.
Mix flour with baking powder and add alternately with milk. Pour half of it into the prepared mold (22 cm diameter gugelhupfform, greased and floured).
Mix well chestnut puree, cream and cherry brandy and pour into the mold. With a fork, spiral under the first half of the dough, then spread the second half of the dough evenly on top.
Bake in oven preheated to 180 degrees, about 55 minutes on the lowest rack.
Remove from the mold and let cool.
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