A cake recipe for all foodies:
Cover the bottom of the cake springform pan (diameter 220 mm) with parchment paper. Butter the sides of the cake pan.
Steam the chestnuts for 12 minutes. Combine with the chestnut liqueur and honey to make puree.
Preheat the oven to 180 °C.
Beat the egg yolks, honey and vanilla powder until creamy. Whip the egg whites with the pinch of salt to egg whites.
Mix egg yolks, chestnut puree and almond kernels neatly. Finally, gently fold in the snow. Pour into the prepared mold. Bake chestnuts in heated oven on middle shelf for about 45 minutes. Cool slightly. Then loosen the edge precisely and turn out the cake. Cut out the parchment paper.
For the coating, heat the chocolate and whipped cream just until the chocolate has melted. Frost the cake while it is still warm. Sprinkle with the toasted flaked almonds. Cool.