Chestnut Roll with Cream
Chestnut roll with cream is a recipe featuring fresh ingredients from the sponge cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg yolks
- 4 egg whites
- 125 g sugar
- 1 packet vanilla sugar
- 80 g flour
- 20 g cornstarch
- 40 g cocoa powder
- 300 g chestnut purée (ready-made)
- 300 g mascarpone
- 80 g sugar
- 1 packet vanilla sugar
- 3 tbsp rum
- 100 ml milk
- 3 sheets white gelatin
- 150 g whipped cream
Instructions
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1.
Beat egg whites with 4 tablespoons cold water until stiff peaks form, gradually adding sugar and re-beating. Sift flour, cocoa powder, and baking soda; fold into the beaten yolks alternately with the meringue. Spread onto a parchment-lined tray and bake at 180°C (convection) on the middle rack for about 15 minutes. Transfer to a sugared dishcloth, roll up, cover, and let cool.
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2.
Soak gelatin in cold water. Mix chestnut purée, mascarpone, sugar, vanilla sugar, and rum well. Dissolve the drained gelatin in milk over low heat, quickly stir into the cream mixture, then fold in the whipped cream (leaving 3 tablespoons aside).
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3.
Spread two-thirds of the filling on the sponge base, roll up, and spread the remaining filling inside. Top with reserved whipped cream using a star tip, arrange chestnuts on top, and dust with powdered sugar. Slice and serve.
