Separate the eggs, beat the sugar and egg yolks, preferably by hand and for at least 20 minutes, until foamy. Beat the egg whites until stiff and mix first a spoonful of it into the yolk mixture, then fold in the strained chestnuts, the vanilla sugar and finally the remaining beaten egg whites carefully. Pour the mixture into a well-buttered springform pan and bake in a preheated oven at 170 °C for about 45 minutes. Allow the cake to cool and cut in half to make two cake layers. Spread one of them generously with stiffly whipped cream, place the other one on top and cover the cake all around with whipped cream as well. Stir slightly warmed jam until smooth and brush the top with it. Sprinkle with grated chestnuts and decorate with the glazed chestnuts.
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