Chestnut Cake (mont blanc)

Name: Chestnut Cake (mont blanc)
Yield: Makes one 18-cm cake
Cuisine: Asian
Ingredients: Vanilla extract 1 tsp; Fresh chestnuts 200 g; Castor (superfine) sugar 40 g; Canned chestnut paste 100 g; Unsalted butter 100 g; Rum 2 tsp; Whipping cream (35% fat) 200 g; Castor (superfine) sugar 2 tsp; Sugar syrup 2 Tbsp (made using 25 g sugar and 50 g water); Chestnuts 150 g, steamed until soft, or store-bought steamed chestnuts; Castor (superfine) sugar 120 g; Water 150 g; Swiss roll sponge 1 quantity; Whipped cream 1 quantity; Rum 1 Tbsp

Preparation info

Makes
one
18 cm cake

Difficulty
Complex

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Swiss roll sponge 1 quantity
Whipped cream 1 quantity

Asia
Japan
Cake
Vegetarian

Method

Prepare chestnuts for decoration a day in advance. Combine steamed chestnuts, sugar and water into a small saucepan and simmer for about 15 minutes. Leave aside to cool, then chop chestnuts coarsely. Set aside.
Prepare Swiss roll sponge. When sponge is done, peel off brown skin from the top. Using an 18 x 18-cm round cake ring, c