Montblanc Chestnut Cake

Montblanc Chestnut Cake

1. Ingredients

2. First add a little whipped cream to the chestnut puree, and keep stirring while adding to dilute the chestnut puree. Until the chestnut puree becomes soft and smooth, add the remaining whipped cream to the powdered sugar and whip until it can maintain a clear and upright texture. Add the diluted chestnut puree to the whipped whipped cream and mix quickly evenly to form a cream filling

3. Add the softened butter to the chestnut puree, beat with a whisk until evenly, and beat the whole chestnut puree until loose

4. Add the rum and beat evenly. Finally, slowly add light cream to the chestnut puree, mix well while adding, and observe the thickness of the chestnut puree until it becomes very smooth. The mixed chestnut filling is filled with Put it in the piping bag for spare

5. Put the cream filling in a piping bag (use a small round hole to decorate the flower mouth), squeeze a circle of cream filling on a slice of cake, put the second slice of cake, and then squeeze a circle of cream filling

6. Squeeze the chestnut filling on the periphery of the cake in a line to create a classic Montblanc style (cut a small hole directly at the front of the piping bag to squeeze out the chestnut filling in a line, but this is more time-consuming, and it can also be used. Use a Montblanc squeeze nozzle to squeeze), sprinkle a little cocoa powder on the surface of the cake (the powdered sugar is also acceptable), and decorate with fruit or a candied chestnut on the surface, and the Montblanc cake is ready