Summary

Ingredients

• 1 egg (s)
• 3 tablespoon heavy cream
• 90 g suar
• 90 g mararine
• 1 point vanilla sugar
• 180 g flour
• 30 g cornstarch
• 1 teaspoon baking powder, (the first 8 ingredients are for the base)
• 120 g dark chocolate
• 4 teaspoon margarine
• 2 egg (s)
• 1 egg yolk
• 80 g suar, brown
• 200 g chestnut puree, ready-made, sweet
• 250 g cream quark
• 1 teaspoon kirsch
• 2 tablespoon cornstarch
• 1 egg white, for the meringue
• 1 teaspoon vanilla sugar, for the meringue
• 3 tablespoon sugar for the meringue

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Instructions

1. The amount is calculated for a 26 cm springform pan.
2. Melt the chocolate with 2 tablespoons of margarine, allow to cool
3. For the base, stir the egg, margarine, sugar, cream and vanilla sugar until frothy. Add the flour and baking powder and combine to form a dough, place in the springform pan and prebake for about 5 minutes at 170 °, then remove.
4. For the chestnut chocolate mass, stir the eggs and sugar until foamy, add the cooled chocolate and the remaining ingredients, mix well.
5. Spread the mixture on the base and bake for approx. 30 minutes at 170 ° convection.
6. For the meringue, beat the egg white until stiff, add the vanilla sugar and sugar, continue beating until the mixture is glossy.
7. Take the cake out of the oven, spread the meringue on it (it should only be thin) and bake for another 8 minutes.