Ingredients:
- 700 gr of chestnuts
- 1/2 l of milk
- a pinch of salt
- 70 gr of butter
- 180 gr of sugar
- 5 yolks
- 100 gr of grated hazelnuts
- 1/2 sachets of vanillin sugar
- 1 spoon of baking powder
- 6 egg whites
Directions:
Cook the chestnuts in water for about 10 minutes and then peel them. Add the milk and cook the chestnuts until they have absorbed all of it. Sift everything. Blend butter, sugar, yolks, vanillin sugar and salt for about 5 minutes. Whisk the egg whites until stiff. Blend, bit by bit, hazelnuts, chestnuts and egg whites. Transfer all to the baking tin with openable border. Bake in the oven for 50 minutes at 160-180°C. It is suggested to serve the cake with vanilla cream or with lemon icing.
Vanilla cream: blend 8 yolks with 140 gr of sugar. Add 1 litre of boiling milk with a vanilla stick. Put everything on the fire and cook without letting it boil and blend continuously. Sift everything and let it cool down.
Recipe of Pierre De Lusi, from "Eco di Locarno", November 1987