Peel the chestnuts, boil them, remove the inner skin and grind them. To this chestnut puree, add the confectioners' sugar. Put the flour, sugar, eggs and vanilla sugar into a saucepan. Add the cold milk slowly, and boil for 10 minutes. Let cool, stirring occasionally.

Mix half of the chestnut puree into the cream. Pour the two mixtures by layers into dessert bowls. Decorate with the preserved fruit.