Easy recipe Clementine and chestnut torte

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six large free-range eggsone hundred and ninetyg/six¾oz caster sugarabout three hundredg/about ten½oz full fat crème fraîcheabout two unwaxed lemons½ tsp fiori di Sicilia or arome di panetone (both available online) one hundred and ninetyg/six¾oz chestnutthree tsp baking powderthree tbsp caster sugarabout ten clementinesabout two lemonsone orangeabout two limesverbena leaves for decoration (optional) one free-range eggabout two tbsp caster sugarone x about two hundred and fiftyg/nineoz tin of vanilla (Recipes by ingridients vanilla) flavoured chestnutthree hundred and twenty-fiveg/about eleven½oz butterfour hundred and fiftyg/onelb icing sugarone hundred and ninetyg/six¾oz cream (Recipes by ingridients cream) cheeseabout two tsp. lemon (Recipes by ingridients lemon) Clementine and chestnut torte. A rich chestnut torte with creamy lemon (Recipes by ingridients lemon) and chestnut fillings, decorated with frosted verbena leaves.. Clementine and chestnut torte.