- 5 eggs
- 125 g sugar
- 150 g flour
- 100 g water
- 100 g sugar
- 10 ml rum
- 220 g chestnut cream
- 150 g whipping cream
- 60 g mascarpone
- 350 g whipping cream
- 50 g mascarpone
- 2 tb. sifted sugar powder
- 250 g chestnut cream
- 250 g chestnut paste
- 50 g butter room temperature
- Preheat the oven at 200°C.
- Grease and line a 30 x 40 cm tray.
- Start by beating the eggs with the sugar and the vanilla until pale and fluffy.
- Fold in the sifted flour gently using a rubber spatula.
- Pour the mixture in the tray and bake for 8 minutes.
- Combine the sugar, the water and the vanilla. Boil until all the sugar has dissolved. Cool then add the Rhum. Keep aside.
- Whip the cream, the mascarpone and the vanilla until soft peaks.
- Add the chestnut cream and mix until well incorporated.
- Keep in a pastry bag fitted with a plain piping tip.
- Whip the mascarpone, the cream, the sifted sugar powder and the vanilla until soft peaks.
- Keep in a pastry bag fitted with a star nozzle.
- Beat the butter with the chestnut paste using the paddle attachment.
- Add the chestnut cream and mix until well combined.
- Keep in a pastry bag fitted with the vermicelli piping tip.
- Precut circular shapes in the sponge using three circle cutters of 7, 5 and 3 cm.
- Sprinkle the cake with syrup. Pipe the chestnut mousse and the Chantilly cream alternatively on each disc. Assemble the discs from the big to the smaller.
- Pipe the chestnut cream in a circular motion to cover the cake.
- Decorate with crushed meringues and a piece of chestnut in syrup.