Whisking flour, leaven, brown sugar, and eggs you get a mixture at crepe dough consistency. Lubricate molds, pour the mixture at half level of the molds and let rest for one hour. Let it cook in already warmed oven at 220 0C temperature for 10-12 minutes, then let rest and remove from the molds. Put syrup in a deep container. For the cakes to absorb well, cut the lower parts in a thin layer, dip the cakes into the syrup; remove to service plates by colander; strain the chestnut mash through a cloth bag and squeeze over it in any way whatsoever you please.
