Chestnut cream cake roll (Mont Blanc Cake)

Ingredients

• 250 g peeled cooked chestnuts
• 250 g water
• 1 black tea bag ((To add some brown color and some tea aroma. Skip if you don't like/have black tea.))
• 30 g unsalted butter
• 30 g brown sugar ((or cane sugar))
• 200 g chestnut paste ((About half of the chestnut paste you made))
• 100 g heavy whipping cream
• 4 large eggs ((Each egg weighs about 60g with shell))
• 50 g cake flour ((Can be substituted with 40g all purpose flour + 10g cornstarch))
• 40 g vegetable oil
• 40 g milk
• 2/3 tsp vanilla extract ((optional))
• 2/3 tsp lemon juice
• 60 g sugar
• 200 g heavy whipping cream
• 15 g powdered sugar ((can be substituted with cane sugar))
• 1 tsp vanilla extract
• 10 blueberries ((or fruits of your choice))
• 6 blueberries
• 3 lotus biscoff cookies
• Some herbs ((I used some thymes, cuz I only had that at home. Some mint leaves would actually be better!))

Instructions

1. 1

   Make a Japanese Roll Cake by following this recipe. Wrap the roll cake with a piece of parchment paper, keep it in a food storage bag, seal the bag and store in the freezer until ready to use.

2. 2

   Add 250g peeled cooked chestnuts, 250g cold water, and 1 black tea bag to a small saucepot, cover the lid and bring the water to a boil. Let simmer at medium-low heat for 40 minutes until fork-tender.

3. 3

   Pour the boiled chestnuts with the soup, 30g unsalted butter, and 30g brown sugar into a blender. Blend until smooth. (You can add 1 tbsp of water at a time it it feels too dry to blend. The texture should be similar to peanut butter after it's blended.)

4. 4

   Add 200g chestnut paste and 100g heavy whipping cream to a mixing bowl, whip with a hand mixer until stiff peaks form - the peaks stand straight up when the beaters are lifted, and the peaks won't collapse or dissolve as time goes by.

5. 5

   Add the 234 tip to a piping bag. Transfer the chestnut cream to the bag. Push out the air bubbles and give it a test.

6. 6

   Pipe the chestnut vermicelli in a back and forth pattern until the cake's top surface is entirely covered.

7. 7

   Refrigerate for 2 hours to overnight (it actually tastes better after being refrigerated overnight) before slicing and serving.

8. 8

   --- To Store ---

9. 9

   Can be stored in the refrigerator in a fully covered container for 3 days. (You can store the chiffon cake roll in the freezer until ready to use, but do not keep the chestnut cream cake in the freezer.)