Montblanc Chestnut Cake
1.
Put 2 eggs in the basin
2.
Add 30 grams of sugar and beat with a whisk
3.
Beat until the whole egg batter drips and disappears immediately
4.
Sift in the low powder several times
5.
Stir evenly with a spatula
6.
Divide into paper cups
7.
Put it in the preheated oven and bake at 180 degrees for about 15 minutes
8.
Prepare chestnut puree: I bought the cooked chestnut kernels in a bag, and picked out 12 whole chestnuts without mud.
9.
Put it into the mixing cup of the wall-breaker, and add some milk or cold water for good whipping. The amount of water should not be too much, otherwise you will have to fry dry before use.
10.
Select the mixing button, the machine starts to work
11.
This is whipped chestnut puree
12.
Sift through a sieve after pouring
13.
This is chestnut puree, because adding water to dilute the taste, I added a little maple syrup and stir it to form a fine chestnut puree for later use. In fact, you can add some softened butter and stir evenly, it will be smoother and milky (I don’t have plus)
14.
150 grams of whipped cream and 15 grams of granulated sugar whipped to have lines
15.
Add the leftover chestnut puree and a little bit of rum after being sieved
16.
Stir evenly into chestnut cream
17.
Take a cool cupcake and trim off the upper part
18.
Put a chestnut kernel picked out in advance
19.
Smear chestnut cream
20.
Put the chestnut puree into the piping bag and cut a small opening, then squeeze out a thin strip
21.
Finally, add a chestnut kernel, sprinkle a little powdered sugar, it’s best to be moisture-proof
Tips:
There is leftover chestnut puree, because the amount is too small and the machine is not easy to beat
