Genoise

1. Preheat the oven at 200°C.
2. Grease and line a 30 x 40 cm tray.
3. Start by beating the eggs with the sugar and the vanilla until pale and fluffy.
4. Fold in the sifted flour gently using a rubber spatula.
5. Pour the mixture in the tray and bake for 8 minutes.
6. Combine the sugar, the water and the vanilla. Boil until all the sugar has dissolved. Cool then add the Rhum. Keep aside.

Chestnut Mousse

1. Whip the cream, the mascarpone and the vanilla until soft peaks.
2. Add the chestnut cream and mix until well incorporated.
3. Keep in a pastry bag fitted with a plain piping tip.

Chantilly

1. Whip the mascarpone, the cream, the sifted sugar powder and the vanilla until soft peaks.
2. Keep in a pastry bag fitted with a star nozzle.

Chestnut Cream

1. Beat the butter with the chestnut paste using the paddle attachment.
2. Add the chestnut cream and mix until well combined.
3. Keep in a pastry bag fitted with the vermicelli piping tip.

Assembly

1. Precut circular shapes in the sponge using three circle cutters of 7, 5 and 3 cm.
2. 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.
3. Pipe the chestnut cream in a circular motion to cover the cake.
4. Decorate with crushed meringues and a piece of chestnut in syrup.