Chestnut cake in a jar

Ingredients for 8 servings:

• 4 egg yolks
• 100 g cane sugar
• 1 tbsp vanilla sugar
• 150 g butter, soft
• 200 g chestnut puree
• 200 g ground almonds
• 4 egg whites
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Chestnut cake with almonds, without flour

Beat the egg yolks, brown sugar, vanilla sugar, and butter until creamy. Fold in the chestnut puree and ground almonds. Beat the egg whites with a pinch of salt until stiff and fold in. Grease 8 230ml jars with butter up to 1.5cm below the rim and sprinkle with ground almonds. Fill the jars two-thirds full with the batter and bake in a preheated oven at 180°C for about 25 minutes. Screw on the lids. I personally take all the jars out of the oven at once. Screw the lids tightly on the jars and put them back in the oven for another 5 minutes. Since then, I have fewer jars that don’t create a vacuum. Chestnut puree is great for freezing in portions in the fall.