chestnut layer cake is best when served the day it is made. You can bake the cake in the morning and finish it later in the day. It can stand in a cool place for about three hours before serving.
Preheat oven to 190°C.
Whisk together the eggs, vanilla and sugar over a water bath.
Once the mixture reaches 60°c remove from the heat and whip until cool.
Next add the flour and butter in 3 stages and gently fold through.
Pour mix into a lined rectangular tin and bake for approx. 20–25 minutes.
Soak gelatin in cold water for 10 minutes, then drain.
Whisk egg, egg yolks and icing sugar until thick and creamy.
Gradually add the egg mixture to the chestnut purée and whisk until smooth.
Melt the gelatin and whisk into mixture.
Finally fold in lightly whipped cream.