For the hay cake with chestnuts, whisk yolks and sugar until fluffy. Gradually fold in the heather flour, the grated hazelnuts and the stiffly beaten snow.
Pour this mixture into a well-buttered and flour-dusted cake pan. Bake for about 45 minutes at 180 degrees. Allow the cake to cool and remove from the cake tin. Cut the cake in half.
Whip the cream until stiff and add powdered sugar to taste. Fill the cake with cranberry jam and whipped cream, assemble and spread whipped cream all around, cover with chestnut rice and serve the hay cake with chestnuts.
Preparation Tip:
The hay cake with chestnuts can also be filled with other jam.
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