chestnut cream cake

Chestnut Cream Cake Roll (or Mont Blanc cake roll) is a pastry topped with spaghetti-like chestnut paste cream. Different from French Mont Blanc cake who usually has a hard meringue or biscuit bottom, Japanese-style chestnut cream cake always has a soft and fluffy chiffon cake bottom.

Chestnut cream cake roll (Mont Blanc Cake)

chestnuts

water

black tea

g unsalted butter

brown sugar ((or cane sugar))

chestnut paste ((About half of the chestnut paste you made))

g heavy whipping cream

eggs egg

flour

g vegetable oil

g milk

vanilla extract ((optional))

lemon juice

sugar

heavy whipping cream

tsp vanilla extract

blueberries ((or fruits of your choice))

blueberries

lotus biscoff cookies

Some herbs ((I used some

Make a Japanese Roll Cake by following this recipe. Wrap the roll cake with a piece of parchment paper, keep it in a food storage bag, seal the bag and store in the freezer until ready to use.

Add 250g peeled cooked chestnuts, 250g cold water, and 1 black tea bag to a small saucepot, cover the lid and bring the water to a boil. Let simmer at medium-low heat for 40 minutes until fork-tender.

Pour the boiled chestnuts with the soup, 30g unsalted butter, and 30g brown sugar into a blender. Blend until smooth. (You can add 1 tbsp of water at a time it it feels too dry to blend. The texture should be similar to peanut butter after it&#39;s blended.)

Add 200g chestnut paste and 100g heavy whipping cream to a mixing bowl, whip with a hand mixer until stiff peaks form - the peaks stand straight up when the beaters are lifted, and the peaks won&#39;t collapse or dissolve as time goes by.

Add the 234 tip to a piping bag. Transfer the chestnut cream to the bag. Push out the air bubbles and give it a test.

Pipe the chestnut vermicelli in a back and forth pattern until the cake&#39;s top surface is entirely covered.

Refrigerate for 2 hours to overnight (it actually tastes better after being refrigerated overnight) before slicing and serving.

Can be stored in the refrigerator in a fully covered container for 3 days. (You can store the chiffon cake roll in the freezer until ready to use, but do not keep the chestnut cream cake in the freezer.)

To Store

https://mediavine-res.cloudinary.com/video/upload/t_original/v1665779525/n6l4phbnqvk5h1alxgvr.mp4

Chestnut Cream Cake Roll (or Mont Blanc cake roll) is a pastry topped with spaghetti-like chestnut paste cream. Different from French Mont Blanc cake who usually has a hard meringue or biscuit bottom, Japanese-style chestnut cream cake always has a soft and fluffy chiffon cake bottom.

Chestnut Cream Cake Roll (Mont Blanc Cake)

Top 1 chestnut cream cake recipes from across the web

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Chestnut cream cake roll (Mont Blan...

Top 1 chestnut cream cake recipes from across the web

The most viewed chestnut cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chestnut cream cake roll (Mont Blan...

The most viewed chestnut cream cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine