Chestnut Cake – G+Teau Aux Marrons – France

A cake recipe for all foodies:

Not actually a cake, but a creamy dessert that can be cut into pieces like a parfait.

Score the chestnuts crosswise on the convex side. Put them unpeeled in enough boiling water, let them boil once and soften them for about 30-40 min with the lid closed on medium heat.

Remove 4 to 5 chestnuts at a time from the hot water, cool and remove the shells and brown skin completely. This is best done while they are still hot.

Strain chestnuts through a fine sieve. Put the zukker in a frying pan with 3 tbsp. cold water, let it melt and brown very lightly.

Stir the chestnut puree first with the sugar syrup, then with the butter and finally with a little bit of vanilla pulp until very smooth. Grease a springform pan (20 cm ø) and spread the puree on it as a layer about the thickness of a finger. Cover with aluminum foil and cool for about 4 hours.

For the vanilla sauce, scrape the rest of the vanilla pulp from the pod. Bring the whipping cream with the pulp as well as the pod to a boil and steep for 10 min with the lid closed. Remove the vanilla pod.

Place the egg yolks, powdered sugar and lemon zest in a suitable bowl and whip in a hot water bath to a thick, light cream. Pour the hot whipping cream leisurely to the egg cream while whipping continuously and whip until the

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