1. Add sugar and milk and mix well, add edible oil and mix well
2. Add the sieved powder and stir evenly
3. Add the egg yolk and stir evenly. The egg yolk paste is ready and set aside for later use
4. Beat the egg whites until frothy, add cream of tartar and salt and stir for 1 minute to become large bubbles
5. Add sugar and continue to beat
6. When the whisk becomes shiny and creamy, when the egg beater is lifted, the tip of the egg white stands upright and does not sag.
7. Add one-third of the egg whites to the egg yolk paste and stir well, then add the remaining egg whites and stir well.
8. Pour it into a greased paper baking tray, scrape it flat with a scraper, and place it in a preheated oven at 170 degrees for 15 minutes
9. Add the raw chestnuts to a boil with water, then turn to a low heat and simmer for 25 minutes
10. Let it cool, take it out and cut in half, scoop out the chestnut meat with a small spoon
11. Chestnut meat is mashed with sugar
12. Add milk and whipped cream and mix well
13. Place the baked cake face up on greased paper and spread the chestnut puree over two-thirds of the surface of the cake
14. Use a rolling pin to roll up the sauce cake with oil paper and let it rest for a few minutes to make it solid.
15. To make the cake roll, we start to make the chocolate Fuchs on the surface: cut the chocolate into small pieces and add light cream to warm it in water
16. Stir until the chocolate is completely melted
17. Open the rolled cake roll
18. Spread the melted chocolate on the surface of the cake while it is hot
19. Use a serrated knife to scrape the surface like bark
20. Take one quarter
21. See if the structure inside looks like a tree trunk
22. Put a quarter of the cake section next to the big cake roll and combine it into a tree branch shape
23. Decorate as you like. This cake is filled with fragrant, soft and sweet chestnuts and paired with the mellow taste of chocolate. The feeling is indescribable.
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