Separate the yolks from the whites. Whip the egg whites until it gets stiff.

Beat the yolks with sugar.

Add flour, cacao powder and two tablespoons of whipped egg whites, mix together.

-Carefully mix the rest of the egg whites.

Pour the dollop in a buttered and floured, 6 inches wide baking pan. Bake for about 15-20 minutes at 350°F.

For the cream, mix the chestnut puree with rum flavoring and gelatin fix.

Add the whipped cream.

Fill the cake with the cream.

Cover the side and the top of the cake with the cream.

Decorate for the best effect.

Have fun and enjoy preparing the Creamy chestnut cake!

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