Beat the egg whites until stiff.
Then in a bowl beat yolks, powdered sugar, vanilla sugar until foamy and gradually stir in oil and water.
Sift flour, baking powder and cocoa powder and stir into the yolk mixture. Finally, fold in the beaten egg whites.
Line a baking tray with baking paper, spread the sponge mixture on it and bake at 180 °C for approx. 30 minutes.
For the maronic cream, whip the cream and stir in the powdered sugar.
Soak gelatine in water and squeeze out. Heat the rum and dissolve the gelatine in it and mix with the chestnut puree.
Then add the chestnut puree to the whipped cream and mix everything together.
Turn the sponge over with a baking frame and spread the cream on the sponge.
Press the remaining marioni puree through a potato ricer and spread on the maroni slices.
Preparation Tip:
The maroni slices look especially decorative if you sprinkle some chocolate flakes on top before serving.
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