For the maroni cake, mix flour, powdered sugar and butter. Add egg yolks to the mixture and knead into a dough. Cover with plastic wrap and let rest in the refrigerator for 1 hour.
Cook the chestnuts in milk until soft, mash while still hot and pass through a fine sieve.
Stir sugar and butter until creamy, mix in chestnut puree.
Stir cinnamon, egg yolks, vanilla sugar and lemon zest into the mixture. Fold in the stiffly beaten egg whites.
Line a round baking pan with the rolled out dough. Prick it a few times with a fork and place the chestnut puree on top.
Bake the cake in a heated oven at 170 °C for 1 hour.
After cooling, drizzle the maroon cake with cherry brandy and serve.
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