A great cake recipe for any occasion:
Score the chestnuts. Place in boiling, salted water and do until they pop. Drain and peel while still warm. Remove the brown skin as well.
Bring milk to a boil with vanilla bean. Pour in the chestnuts and soften (about half an hour). Crush the soft chestnuts and mix well with sugar, the melted butter and the maraschino (sweet liqueur made from maraschino cherries).
Separate the eggs. Beat the egg whites until stiff. Stir the yolks into the chestnut mixture and fold in the snow.
Butter a large cake springform pan. Pour in the mixture, smooth out and bake for 20 to half an hour. Sprinkle with sugar before serving.
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