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1
Preheat oven to 350F (180C).
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2
Beat yolks and sugar until very light and fluffy.
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3
This will take several minutes even with an electric beater.
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4
The end product should have an off-white color.
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5
Add chestnuts and run to yolk-sugar mixture.
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6
Blend together and add half the almonds.
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7
Beat egg whites to stiff peaks and fold into mixture.
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8
Next, fold in rest of almonds and pour mixture into a buttered, floured, 10x2 1/2 inch spring mold.
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9
Place filled mold in oven.
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10
After 10 minutes, reduce heat to 325F (160C) and bake for 35 to 50 minutes more, until cake has pulled away slightly from sides of mold.
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11
Remove from oven, let cool, unmold, and cut into two layers of equal thickness, leaving spring mold bottom attached to bottom of 1 layer.
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12
Apply chocolate whipped cream to top of bottom layer and arrange the other layer on top of that.
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13
Several hours before serving, glaze top of top layer with hot apricot glaze.
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14
When glaze has set, prepare icing.
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15
Balance cake in one hand, with hand under spring mold bottom, and dribble icing over top of cake.
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16
Tilt cake back and forth to coat evenly.
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17
Put cake on a rack and finish icing sides with a table knife or spatula.
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18
Refrigerate until icing sets.
