A perfectly in season, simplified version of this celebrated festive dessert.
Preheat the oven to 350 °F (convection). Place a mixing bowl and the whisk attachments of an electric whisk in the freezer. Break the eggs into a second mixing bowl, add the sugar and whisk by hand for 5 minutes. Place the mixing bowl in a bain-marie and whisk the mixture again until it turns white (about 10 minutes).
Butter and flour a rectangular cake pan. Pour in the mixture and bake in the oven for around 30 minutes. Leave to cool, then cut the sponge in 3, lengthwise, so that you end up with three rectangular strips approximately 3” x 9”.
Take the mixing bowl and whisk attachments out of the freezer. Pour the heavy cream into the cool mixing bowl and whisk it into a Chantilly. Gently incorporate the chestnut cream, using a spatula. Cut half of the candied orange into little cubes and add them to the Chantilly-chestnut cream mixture.
Place the first sponge rectangle on the serving dish. Spread it with a layer of the Chantilly and chestnut cream mixture. Arrange the second sponge rectangle on top, then cover this with the Chantilly too. Top with the final sponge rectangle. Spread this with the remaining Chantilly. Arrange the remaining candied orange on top of the log, cut into thin strips. Serve.