2. In a bowl beat egg yolks and sugar with electric mixer or a whisk until mixture forms ribbons when beater is lifted. Add chestnut puree, chopped almonds, and vanilla extract.
3. In a separate bowl, beat egg whites with salt until stiff. Fold one fourth of the whites into yolk mixture and combine well. Gently fold remaining whites into yolk mixture.
4. Pour batter into two buttered and floured 9-inch cake pans and bake for 35 minutes, or until cake tester comes out clean. Let layers cool in the pans for 15 minutes, then turn onto racks and cool completely.
5. Fill and frost layers with whipped heavy cream. Cut glace chestnuts in half horizontally and garnish cake.
