Chestnut Layered Cake

Description

In Romanian: Tort de castane

Ingredients

• 12 eggs
• 9 oz / 280 g confectioner's sugar
• 3 heaping tablespoons fine breadcrumbs
• 1 teaspoon ground cinnamon
• 9 oz / 280 g boiled and crushed chestnuts (puree)
• butter
• filling and icing

Procedures

1. Beat the sugar with 12 yolks, add the bread crumbs and cinnamon and mix gently.
2. Add the chestnut puree and 6 whipped egg whites at the end.
3. Pour the mixture in the buttered cake pan and bake at slow heat for 45 minutes.
4. Fill and glaze as desired.