For the chestnut cake, preheat the oven to 180°C degrees and grease a springform pan. In a large bowl, beat the egg yolks with the sugar and vanilla sugar until frothy. Add the chestnut puree and mix well. Stir in the grated almonds and breadcrumbs. Beat the egg whites until stiff and gently stir into the chestnut mixture.
Pour the batter into the springform pan and bake at 180°C degrees for about 20 minutes. Allow the cake to cool and remove from the pan. Whip the cream with 2 tablespoons of sugar until stiff and mix in the brandy. Spread the whipped cream on the chestnut cake.
Preparation Tip:
The chestnut cake can be decorated with glazed chestnuts.
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