French chestnut cake (Gateau de Marrons)

Source: French Country Cooking (1987) by Elizabeth David.  Decorated by John Minton.  Penguin Books.

• 2-1/2 pound of scored chestnuts

• 1/4 pint of milk

• 2 ounces sugar

• 1 ounce of brandy

• 6 egg whites, beaten

• Caramel ingredients: 1/4 pound of sugar + 3 tablespoons water

• cream

Roast about 2-1/2 pounds of scored chestnuts for 20 minutes in a slow oven, so that both the shell and skin will peel easily.  Finish cooking them in water to cover, strain them and put them through a sieve.

To this puree add about 1/4 pint of milk, 2 ounces of sugar and 1 ounce of brandy.  Fold in the beaten white of 6 eggs. 

Prepare a caramel of 1/4 pound of sugar with 3 tablespoons of water, and coat the bottom and the sides of a cake tin with it. 

Pour in the chestnut mixture and cook it in a moderate oven for 1 hour. 

When it is cold, turn it out and serve it with cream.