Chestnut Cream Roulade

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Chestnut Cream Roulade
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Health Score:
4,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
1
For the cake
80 grams Chestnuts
60 grams Pastry flour
20 grams cornstarch
salt
4 eggs
150 grams sugar
sugar (for sprinkling)
To serve
300 milliliters Whipped cream
5 Tbsps powdered sugar
1 packet whipped cream stabilizer
mint (for garnish)
How healthy are the main ingredients?
Whipped creamsugarChestnutsalteggsugar

Preparation steps

1.

Preheat the oven to 250°C (approximately 500°F). 

2.

For the cake: Cut an "X" in the round part of each chestnut and bake until the shell cracks and the chestnuts are tender, about 20 minutes. Remove from the oven, let cool slightly and peel the shells and skin. Transfer to a blender and finely grind.

3.

Reduce the oven to 180°C (approximately 350°F).

4.

Combine the flour, cornstarch, ground chestnuts and 1 pinch of salt. Separate the eggs. Whip the egg whites with 2 tablespoons cold water until foamy. Continue beating, sprinkling in the sugar, until stiff and glossy. Fold in the egg yolks. Sift the dry ingredients over top and fold in. Transfer to a baking sheet lined with parchment paper, smooth the surface and bake for 12-15 minutes. Turn out onto a kitchen towel sprinkled with sugar and remove the parchment paper. Roll up the cake with the cloth. 

5.

For the filling: Whip the cream, powdered sugar and whipped cream stabilizer until stiff. Unroll the cake, spread 2/3 of whipped cream over the cake then roll back up. Slice and serve with the remaining whipped cream and mint leaves.