6 large eggs, separated, at room temperature 1-1/2 cups sugar 1 Tablespoon vanilla 2 cups chestnut puree* 1 cup ground almonds
Preheat oven to 350 degrees F. Butter and flour with gf flour two 8" spring form pans. Place the egg yolks and 1 cup of sugar in the bowl of and electric mixer and set the bowl over a pan of simmering water. Whisk until the mixture feels warm to the touch. Remove the bowl and beat on high with a whisk attachment until the mixture is thick and pale, about 8 minutes. Beat in vanilla, then fold in the chestnut puree and the almonds until all is blended. Pour batter into prepared pans and bake for 45 minutes or until the cakes pull away from the sides of the pans. Let cool in the pans on racks. When cakes have cooled completely, you can frost with fruit puree and sprinke the top with sifted powdered sugar.
You can find chestnut puree in gourmet specialty food stores. You can also use canned chestnuts in water and puree them in a food processor.
You can make this with 8" cake pans, but the layers will not rise as nicely and the cakes will be more dense.