Maronimoussetorte

For the chestnut mousse cake, preheat the oven to 180°. For the base, separate the eggs and whisk half of the sugar with the yolks and vanilla paste until foamy. Beat the egg whites with the remaining sugar and the salt until stiff. Fold the chestnut puree and the sifted flour into the yolk mixture and pour into a greased springform pan (24-26 cm). Bake the mixture for about 25-30 minutes and then let it cool. For the mousse, beat the yolks with the sugar and vanilla sugar until light and fluffy. In the meantime, melt the chocolate with the butter in a water bath. Fold the slightly cooled chocolate and the chestnut puree into the yolk mixture and chill briefly. Whip the cream and fold it into the chestnut chocolate cream. Cut the cake base in half and spread the bottom layer thickly with the chestnut mousse. Place the second layer on top and spread the mousse over the cake. Decorate with glazed chestnuts and whipped cream. Chill the chestnut mousse cake for at least 3-4 hours.

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