[tomato Recipe] Montblanc Chestnut Cake Roll-simple and Extremely Delicious

Name: [tomato Recipe] Montblanc Chestnut Cake Roll-simple and Extremely Delicious
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 65g Caster sugar; 40ml Salad oil; 60ml milk; 80g Low-gluten flour; 50g Light cream; 100g Cream cheese; 100g Chestnut puree

by I love tomato food

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Chestnuts are one of the most popular foods in autumn and winter. Among the pastries made with chestnut puree, the most famous one is Montblanc. The cake roll with chestnut cream is more moist and soft on the palate. This cake roll is easy to make and is more suitable for picnics and family gatherings. Come and see how it is made"

Ingredients

[tomato Recipe] Montblanc Chestnut Cake Roll-simple and Extremely Delicious

1. Beat the egg whites and yolks into a water-free and oil-free egg beater, add 35g of fine sugar to the yolks, and beat until the color becomes lighter and slightly thicker.

2. Add milk and salad oil in turn and beat and mix.

3. Sift in low-gluten flour and stir well until the batter appears sticky.

4. The egg whites are added three times with caster sugar and beaten until moist foaming.

5. Add 3/1 of the egg white to the egg yolk paste, and stir the cake evenly using the technique of mixing and cutting.

6. Pour it back into the meringue and mix it into a cake batter.

7. Pour the cake batter into a baking pan lined with tin foil.

8. Smooth the surface with a spatula.

9. Put the cake in a preheated 180 degree oven, middle layer, bake for about 15 minutes, pierce it with a toothpick, and pull it out without sticky matter.

10. Put the baked cake on the drying net, tear off the surrounding tin foil, and let it dry for a while.

11. Whip the whipped cream with fine sugar until moist foaming.

12. Turn the cake over, spread a layer of whipped cream, and use a serrated knife to lightly cut one end of the cake, but don't cut it off.

13. Start from the beginning and roll up gently.

14. The rolled cake is wrapped in tin foil, tied into a candy shape, and placed in the refrigerator for half an hour.

15. Next, make the chestnut filling. The cream cheese is whipped with heat-insulated water with caster sugar until smooth.

16. Add the mashed chestnuts and mix well.

17. Then add 50g of whipped cream and beat evenly with a whisk.

18. Put the mixed chestnut filling into a piping bag with a writing nozzle, cut off the irregular parts of the cake, and use the piping nozzle to squeeze the chestnut filling back and forth on the cake.

19. The squeezed cake, decorated with chestnut pieces and green mint leaves, can be cut into pieces and enjoyed.

Tips:
Precautions:
1. Don't make the filling cream too thick, it will not roll well if it is too thick.
2. The chestnut puree used in the chestnut filling on the surface must be cooked chestnuts, which is easier to mash into a puree. If there are particles, it will be difficult to squeeze into a shape.