A great cake recipe for any occasion:
Beat egg yolks, sugar (1), vanilla sugar and soft butter until fluffy. Stir in chestnut puree and kirsch.
Whip the egg whites until creamy, while continuing to whisk add the sugar (2) and baking powder by the spoonful, you want to get a shiny, fine-pored mixture. Mix almond kernels and cornflour. Fold into the chestnut cream alternately with the snow.
Whip the cream until stiff. Cut the glazed chestnuts into pieces. Mix both together with almond slivers into the dough. Pour into a springform pan lined with baking paper.
Meanwhile, bake in the oven heated to 180 °C for 50 to 50 minutes. Make sure that the dough does not stick to a wooden stick. Cool down.
Sift the powdered sugar. Mix with the cherry brandy and perhaps a little water to make a thick glaze. Coat the cake with it and garnish with glazed chestnuts.
The cake tastes best after 2 to 3 days, but will stay fresh for a good week.