Montblanc Chestnut Cake (with chestnut minced recipe)

Practice steps

1, chestnut cut open a large mouth (I cut the chestnut in half) boil the underwater pot, cook for more than 10 minutes, then quickly fish out and pour into ice water, you can add some ice cubes in cool water. Alternating hot and cold can be easily peeled. Peel the meat and take one from the ice water.

2: Put into the blender and beat into a paste, as thin as possible

3: Use a spoon and filter to sift the chestnut paste

4, pure chestnut paste wrapped in plastic wrap for backup, you can do more, frozen up next time directly take

5. Start making chiffon cake. Egg yolk protein is separated, and the egg white is placed in an oil-free and water-free hair dryer and refrigerated. Low powder, cocoa powder, baking powder sifted and set aside.

6. Chocolate melts in water

7, egg yolk scattered, pour vegetable oil, water or milk to beat well, pour melted chocolate mix well, pour in the sieved low powder, cocoa powder, baking powder (like to eat sweet can be this link and then add 30 grams of cotton sugar), mix well.

8: Add a few drops of white vinegar to the egg white, beat a small spoon of corn starch with an electric whisk until foaming, add 20 grams of sugar and continue to beat until the volume is fluffy, add 20 grams of sugar to beat until the lines appear, add 20 grams of sugar to beat until dry foaming

9. Dry foaming state. The protein is raised at a sharp right angle. Do not continue to beat after dry foaming, otherwise it will break the transition and cause the protein to become foamy and loose

10: Take out one-third of the egg white and put it in the egg yolk basin, stir it evenly from bottom to top, taking care not to stir cost-effectively. After that, pour the mixed batter into the remaining two-thirds of the protein basin, still from bottom to top

11: Pour batter into an 8-inch baking sheet, shake twice, place in the preheated oven and heat at 165 degrees for 40 minutes

12: Remove the sponge cake from the oven and cool it upside down, making chestnut paste in this process

13, take 300 grams of chestnut minced with 40 grams of powdered sugar, 10ml of rum and stir well, add 100ml of light cream to stir evenly, if it feels dry, you can add light cream a little bit to stir until it becomes a more viscous paste

14: Divide the chiffon cake into two slices horizontally from the middle, and brush on one piece with a rum syrup mixed with 10ml of rum and a spoonful of honey. Remove a small and a half of the minced chestnuts to make a sandwich and spread well with a spatula.

15: Cover with another slice of cake and brush with rum syrup. Put the chestnut paste into the mounting bag, load the MontBlanc mounting head, if not, directly cut the mounting bag into a small opening.

16, square cake can be from one diagonal to another diagonal squeeze noodles framed, round cake can be circled to squeeze noodles

17: Sprinkle with a layer of cocoa powder. Garnish with chocolate chips

Mood story

1, do not want to eat too sweet, so do not put too much sugar, you can increase sugar according to your own taste. 2, dark chocolate can be replaced with milk chocolate is also OK. 3: If you don't add chocolate to the chiffon cake, increase the cocoa powder to 30 grams. 4, like the taste of butter can be added to the chestnut paste.