1

For the dough, mix together the flour, baking powder, icing sugar and vanilla sugar in a mixing bowl. Rub in the butter until crumbly. Add the eggs and bring together into a dough, do not knead.

2

Roll out the dough on a piece of baking paper approx. 32 x 42 cm. Spread the chestnut paste onto one half of the dough leaving a 1 cm border free around the edge. Brush the egde of the dough with a little water. With the aid of the baking paper fold the second half of the dough over the chestnut paste; press the edges of the dough firmly together and slide the dough onto a baking tray.

Baking

Bake for 20-25 minutes in the lower half of an oven preheated to 200°C.

3

For the glaze, stir together the icing sugar and either the kirsch or orange juice to form a smooth glaze. Remove the cake from the oven and while it is still hot brush on the glaze. Allow to cool and cut into squares according to preference.

Source:

IG Dinkel, Judith Gmür-Stalder