Duration: 45 mins
Difficulty level: medium
Servings: One cake pan
150g softened butter
10 grams of sugar
1 pack of vanilla sugar
250 g chestnut puree
90 g ground almonds
1 tbsp cocoa powder (unsweetened)
2 teaspoons of baking soda
1. Separate the egg whites and beat until stiff.
2. Mix egg yolk with butter and chestnut puree.
3. Mix the remaining ingredients (sugar, almonds, cocoa powder and baking powder), mix with the wet ingredients (from step 2) and fold in the egg whites.
4. Bake in the oven at 180 degrees for about 30 minutes and then serve with nut butter.