Chestnut Cream Cake From Ardèche (Gluten Free)

Ingredients:

- Chestnut cream (If possible the Clément Faugier one, or any brand with vanilla and sugar. Otherwise add sugar and vanilla to the recipe)

- 3 eggs

- 50g butter

Instructions:

- Preheat the oven at 200°.

- Separate the whites from the egg yolks, and mix the yolks with the chestnut cream and the butter (previously melted).  

- Whisk the egg whites (with a bit of salt) and delicately add them to the previous mixture.  --- Pour the final mixture in a tin (put a bit of butter+sugar in the dish so the cake doesn't stick...) and bake for 30min. 

NB: It is nice to use a tin that looks like a crown, with a hole in the middle so that the slices are not too big when served. But any tin can be used as long as the cake is not too  thick at the end.