Ingredients:
1 pound of chestnuts in the shells
3 teaspoons of baking-powder
6 egg whites
1/2 pint of cream
sugar to taste
Preparation:
- Boil one pound of chestnuts in the shells, peel them while warm, put nuts through potato ricer or colander.
- Beat well the yolks of six eggs with six tablespoons of sugar, add all the chestnut puree but two or three tablespoons reserved for top of torte, then add three teaspoons of baking-powder and the well-beaten whites of the six eggs.
- Bake in moderate oven fifteen to twenty minutes.
- Whip one-half pint of cream, add to this the chestnut puree which was reserved, and a little sugar; garnish torte with this mixture. Enough for twelve persons.
