Chestnut cake II

250 g chestnuts, weighed after hulling

100 g butter

100 g brown sugar

3 egg whites

1 teaspoon vanilla

dash salt

Wash the chestnuts. Cut a small slash along the top of each one. Place in a pan, cover with water and bring to a boil. Simmer about 45 minutes until soft. Cool & peel.

Puree the chestnuts in a food processor.

Beat the butter and suger until light. Add vanilla and chestnut puree. In a separate bowl, beat the egg whites with the salt until stiff. Fold them lightly into the chestnut mixture. Pour the mixture into a buttered springform cake tin and bake the cake for 45 min in an oven at 150-160 °C. Serve the cooled cake dusted with powdered sugar