basic sponge mixture 2 lb. chestnuts

8 oz. vanilla sugar 1 pint double cream few drops rum

Bake a long strip of the basic sponge mixture about 18 inches long and 6
inches wide (a Swiss roll tin is ideal). Boil the chestnuts in water till
tender, drain and pour cold water over them. This makes the chestnuts easy
to peel. Take the outer and inner skin off and put the chestnuts through a
mincer or Moulinette, using the finest blade. (The original Hungarian
recipe naturally makes you rub the chestnuts through a fine hair sieve!)
Make a thick syrup of the sugar with j pint water, flavour it with the rum
and mix it with the chestnut puree. Shape this mixture into an oblong loaf
the same size as the sponge. Cover the sponge with it and when it is quite
cool coat it with a slightly sweetened whipped aeam. Chill and slice when
serving.