DIRECTIONS

1. Place the boiled chestnuts, water and sugar in a blender. Blend until you get a smooth and uniform cream. Set the mixture aside.
2. Wash and peel the apples.
3. Cut the apples into chunks and place them in a pan with the cinnamon, sugar, vanilla removed from the pod with a knife and the lemon and mandarin zest.
4. Cook the apples over low heat for 15 minutes, until the sugar has dissolved. Set aside to cool.
5. To make the shortcrust pastry: combine the flour, sugar, yeast, salt and cinnamon in a bowl. Mix the ingredients with a whisk.
6. Now pour in the vegetable milk and add in the cold margarine.
7. Using your hands, mix the ingredients until you obtain a soft, grainy mixture.
8. Preheat the oven to 180 °C fan assisted.
9. Place 2/3 of the dough in a round pan, flattening it a little with your hands and creating a high edge.
10. Using a spatula, place all the chestnut cream in the bottom and spread the layer level.
11. Now add the apple pieces to cover the entire surface.
12. Put in the rest of the dough, crumbling it with your hands, to cover the apples.
13. Place a few almonds on top to decorate.
14. Bake the cake for 35 minutes.
15. Remove from the oven and eat while warm.