Montblanc Chestnut Cake

Name: Montblanc Chestnut Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g Low powder; 2 pcs egg; 30g granulated sugar; 250g Cooked chestnut kernels; Some Maple sugar; 150g Light cream; a little rum

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Mont Blanc cake, the French name is Mont Blanc, which is the French name of the "Bai Lang Peak" in the Alps. In the dessert world, Mont Blanc cake means the same as a cake made from chestnuts. There are many ways to decorate it, but chestnut puree is usually squeezed onto the cake in a line as decoration. People who like this decoration method like it very much, but those who don't like it dismissively: "What, it looks like noodles." What I made today is Montblanc cupcakes!

Ingredients

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)