Chestnut Cream (Mont Blanc) Cake
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 2.75 inch sponge cake
  • 2-3 table spoons chestnut paste
  • ¼ to ½ cup vegan whipped cream
  • 1-2 chestnut(s) in syrup (optional)
  • *Chestnut Cream
  • 1 part vegan whipped cream
  • 2 parts chestnut paste
  • White sugar (to your liking)
Instructions
  1. 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.
  2. Roll chestnut paste into a ball about ¾ - 1 inch (2 to 2.5 centimeters) and place it on sponge cake.
  3. Cover chestnut paste with whipped cream.
  4. Mix chestnut paste and whipped cream well.
  5. Pipe chestnut cream over the whipped cream layer.
  6. Top the cake with chestnut in syrup (optional)
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/chestnut-cream-mont-blanc-cake/