Autumn and winter only, because the chestnuts are French and fresh rather than tinned and Italian, and they exist for about four months.
The base is a meringue disc rather than sponge — it keeps its crispness under the cream for about twenty-four hours, which is the honest life of this cake.
There is rum in it. Not much, about 15ml in a whole eight-inch, but it is there and children will notice.
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