Chestnut cream cake roll (Mont Blanc Cake)

Name: Chestnut cream cake roll (Mont Blanc Cake)
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Japanese, French
Ingredients: 250 g peeled cooked chestnuts; 250 g water; 1 black tea bag ((To add some brown color and some tea aroma. Skip if you don't like/have black tea.)); 30 g unsalted butter; 30 g brown sugar ((or cane sugar)); 200 g chestnut paste ((About half of the chestnut paste you made)); 100 g heavy whipping cream; 4 large eggs ((Each egg weighs about 60g with shell)); 50 g cake flour ((Can be substituted with 40g all purpose flour + 10g cornstarch)); 40 g vegetable oil; 40 g milk; ⅔ tsp vanilla extract ((optional)); ⅔ tsp lemon juice; 60 g sugar; 200 g heavy whipping cream; 15 g powdered sugar ((can be substituted with cane sugar)); 1 tsp vanilla extract; 10 blueberries ((or fruits of your choice)); 6 blueberries; 3 lotus biscoff cookies; Some herbs ((I used some thymes, cuz I only had that at home. Some mint leaves would actually be better!))

Instructions

Prep:1h 30minCook:40min

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.

Updated at: Thu, 21 Nov 2024 11:52:36 GMT