1. Add honey to the egg yolk, 12 grams of sugar, beat with a whisk until white
2. Add 54 grams of sugar to the egg whites in three times and beat them until moist foaming
3. Take 1/3 of the meringue and add it to the egg yolk paste, stir evenly
4. Sift in low powder and cocoa powder and mix evenly
5. Pour the batter back into the meringue
6. Heat the milk and butter to about 70 degrees to melt, pour it into the batter little by little and continue to stir
7. Stir the batter until shiny
8. Pour the batter into a baking pan lined with greased paper and shake out bubbles
9. Place in the preheated oven at 180 degrees and bake for 13 minutes
10. Cool thoroughly and cut into four slices
11. I use ready-made bags of cooked chestnut kernels and whipped them into chestnut paste, which is a little bit granular
12. Add whipped cream and powdered sugar to the chestnut puree and beat evenly into a creamy chestnut filling
13. Take a piece of cake and squeeze it with chestnut cream filling, then put on another piece of cake, and put four pieces of cake in turn
14. Squeeze the pattern on the top layer, the creamy chestnut here is more creamy
15. Sprinkle with a little cocoa powder and then sprinkle with roasted pine nuts and chopped pistachios
16. Finished picture
Tips:The creamy chestnuts in my cake are less light cream, and the top layer is less chestnuts. Adjust according to your preference
