- Whip the egg whites with sugar and a pinch of salt;
- Work the chestnut puree with the yolks, sugar and almonds;
- Incorporate the whipped egg whites;
- Add butter;
- Pour the mixture into a 24 cm cake pan;
- Bake in preheated oven at 175° for 35-40 minutes.
Typical recipe of Ticino tradition revisited by SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).