Name: Autumn Chestnut Miserable World Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g protein; 13g Low-gluten flour; 65g Almond powder; 40g Powdered sugar; 25g granulated sugar; 15g rum; 15g water; 125g milk; 1 piece yolk; 60g butter; 60g Chestnut puree; 100g Light cream; 15g brown sugar; Some Dark sweet chocolate; Some Chocolate chips; Some Candied chestnuts

Autumn Chestnut Miserable World Cake

1. First make the dakwaz cake slices. Add egg whites to sugar to beat

2. Send it to the state of pulling out the small pointed hook stiffly.

3. Sift in almond flour and low flour, and mix well.

4. Make a cake batter, pour the batter on a baking pan, use a spatula to make a rectangular shape, and sift a lot of powdered sugar

5. Put it into the preheated 180 degree oven, middle level, bake for 15 minutes

6. Take out and let cool for later use.

7. First make the custard sauce. Add half of the sugar in the formula to the egg yolk and beat until the sugar melts and turns white

8. As shown

9. Sift into the egg yolk paste with low powder and mix well

10. Add half of the sugar to the milk and boil on low heat until it boils

11. Pour the slightly boiling milk tally into the egg yolk paste while stirring the egg yolk paste to prevent clumping

12. Sift the milk mixture from step 11 into the pot

13. Heat on a low heat, while stirring constantly with a whisk

14. Stir until thick, remove from heat

15. Turn into custard milk sauce, spread out and set aside.

16. Butter softened ahead of time

17. Whip the softened butter, add 60 grams of custard milk sauce and continue to whip

18. It will be very thin at first, don’t worry, continue to pass it until lines appear

19. Hit to the state as shown in the figure

20. Add 60 grams of chestnut puree and continue to beat

21. After beating evenly, filling is complete

22. Cake slices divided in half

23. Mix the rum and water into a cocktail in advance and brush it on the cake slices

24. Spread the filling cream on half of the cake slice.

25. Cover another slice of cake, wrap it in plastic wrap, and put it in the refrigerator overnight.

26. Candied chestnuts. I use the lazy method. Put the thin-skinned chestnuts in half the amount of granulated sugar as the chestnuts, add the water that has not been used for the chestnuts, and simmer until the chestnuts are fully cooked. Add a little rum and let it sit overnight.

27. Make chocolates for decoration. The chocolate is melted by heating in water

28. Spread the melted chocolate on oil paper

29. Scratch it with a zigzag scraper, sprinkle with chopped chocolate, and keep in the refrigerator for later use

30. The next day. Use the brown sugar cubes to scrape as thinly as possible, add 100 light cream and whip

31. Turn into brown sugar buttercream and put it in a piping bag with a flat flower mouth. It is best to use Santa Ana's mouth.

32. Take out the chestnut cake that has been refrigerated overnight, cut out the unevenness around it, and divide it into four portions

33. Squeeze brown sugar cream on the surface

34. Put the pre-made chocolate bars on the surface, put on the finely chopped candied chestnuts, and finish the decoration

35. Chestnut-flavored whipped cream and brown sugar whipped cream are really good

36. Friends who like chestnuts, don't miss it.

Tips:
The amount of custard sauce in the recipe is more than the amount to be used, and the filling is a 1:1:1 ratio of custard sauce, butter, and chestnut puree.