Chestnut Cream (Mont Blanc) Cake
Cook time:
Total time:
Serves: 4
- Cut sponge cake with a ring mold. If it's too thick, slice it so the cake is about 8 millimeters (0.3 inch) high.
- Roll chestnut paste into a ball about ¾ - 1 inch (2 to 2.5 centimeters) and place it on sponge cake.
- Cover chestnut paste with whipped cream.
- Mix chestnut paste and whipped cream well.
- Pipe chestnut cream over the whipped cream layer.
- Top the cake with chestnut in syrup (optional)
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/chestnut-cream-mont-blanc-cake/
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