Torta di marroni

For this you need a cake Pan 28 cm in diameter. Prepare the chestnut puree. Brown wash, drain, made an incision on the rind with a knife. Pour into a saucepan and cover with cold water. Add the coarse salt and bay leaf. Bring the water to a boil over low heat and cook the chestnuts for 25 minutes. Collect them a few at a time with a slotted spoon, leaving the hot cooking water remaining ones. In this way will not harden on cooling and Peel more easily. Remove Brown drained to the Peel, which comes off with the skins attached.

Put the milk in a saucepan and add the vanilla, divided into three parts. Add peeled chestnuts, lower the heat to a minimum and put the cover. Cook the chestnuts for 40 minutes, drain and remove any pieces of vanilla. The Browns passed through a food mill by dropping the past in a bowl. Heat the oven to 170°. If the oven is electric and ventilated lowered the temperature by 10°.

Grease the baking tray on the bottom and sides, cut out a disc of paper of the same diameter of the Pan and place it on the bottom, grease it with a tablespoon of butter. Add the cream to the Brown stirring puree with a wooden spoon. Divide the scraps of marron glacé in pieces of 1/2 cm and blend sweetened chestnut purée. Break the eggs, separate the egg yolks from the whites, putting them in two different bowls. Add the salt to the egg whites and granulated sugar to the yolks.

Attach them with the whip by hand and 5 minutes with than electricity and add them to the Brown stirring puree with a wooden spoon. Whip egg whites until stiff (10 minutes with the whip by hand and 5 minutes with than electricity), add a spoonful of the mashed Brown album mixing with circular movements.

This small addition serves to soften the collection and to make it easier to incorporate the rest of the egg whites without dismantling. Add the remaining egg whites to the puree, a little at a time, making them penetrate vertical movements of the hand and whip a fork so as not to remove them. Pour the mixture into the baking dish and cook in the oven for 30 minutes.

Check the doneness by inserting a toothpick in the cake: must exit. If you need to continue cooking for another 10 minutes. Turn off the oven, open the door and let cake cool. Turn it over onto a plate and remove the baking pan; delete the paper disc, flip the cake on a serving platter and cover with a sprinkling of icing sugar.