For the Pastry:
150 g SR flour
80 g margarine (not Ghee)
3 Tbspn oil
150 g chestnut paste
1 cup yoghurt
sugar (up to your sweet tooth)

For the Cream:
4 cups of cream
40-50 g sugar
1 vanillin sugar
300 g chestnut paste

For the Pastry:
Rub margarine into flour. Wisk yoghurt, oil and chestnut paste. Mix all together and add sugar. Spread into a greased baking tray with a spoon 22x32 cm. Bake it on medium heat for 15-20 minutes. Put the tray onto a wet tea towel for few minutes then cover with another tray and flip it over. Leave cool.

For the Cream:
Mix cold cream with sugar if dissolved beat it till thickens. Mix the cream with 200g chestnut paste and then spread onto the cold pastry with a spoon. Grate the remaining 100 g chestnut paste on top.