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1
Preheat oven to 375 degrees.
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2
Grease and flour three 8-inch round cake pans, and line with parchment paper.
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3
Sift confectioners' sugar, almond flour, all-purpose flour and chestnut flour into a bowl.
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4
In a dry bowl of a mixer fitted with whisk attachment, whip egg whites until foamy.
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5
Add cream of tartar and 1 tablespoon brown sugar, and beat until soft peaks form.
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6
Gradually add remaining brown sugar; whip until very stiff and glossy.
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7
Gently fold sifted dry ingredients into meringue in three stages.
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8
Divide batter among pans, and smooth tops.
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9
Bake for 17 to 20 minutes, until tops are brown and spring back when lightly pressed.
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10
Transfer to a wire rack, and let cool.
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11
Reduce oven temperature to 325 degrees.
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12
Line a rimmed baking sheet with parchment or a nonstick liner.
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13
In a small saucepan, combine granulated sugar with 1/2 cup water.
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14
Bring to a boil, stirring until sugar dissolves.
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15
Let cool.
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16
Stir whiskey into syrup.
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17
Place walnuts in a bowl, and toss them with 1/4 cup syrup.
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18
Pour nuts out onto baking sheet in a single layer.
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19
Bake for 15 minutes, stirring every 5 minutes.
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20
Transfer to a wire rack to cool.
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21
Meanwhile, chop all but four of candied chestnuts, and set aside.
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22
To assemble cake, cut a piece of cardboard into an 8-inch round or use removable bottom of a springform pan.
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23
Place a cake layer upside down on this base.
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24
Brush cake with a generous amount of whiskey syrup.
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25
Spread about 3/4 cup ganache on top, and sprinkle with half the chopped chestnuts.
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26
Lay another upside-down cake layer on top, and brush with more syrup.
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27
Spread on another layer of ganache, and sprinkle with remaining chopped chestnuts.
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28
Repeat with final layer of cake, more syrup and more ganache.
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29
Using a metal spatula, spread a thin layer of ganache onto sides of cake.
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30
Refrigerate for 1 hour.
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31
Spread another coat onto top and sides of cake, smoothing it well.
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32
Press candied walnut halves onto sides, and arrange candied chestnuts on top.
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33
Sprinkle with confectioners' sugar before serving.
