Ingredients:
– Eggs: 3
A small amount
1. Prepare the ingredients. 2. Separate the egg yolks from the egg whites. Add 10g of white sugar to the egg yolks and whisk until the sugar dissolves and the mixture turns slightly pale. 3. Add the chestnut filling and mix until well combined. 4. Incorporate the corn oil and stir until evenly blended. 5. Sift in the low-gluten flour gradually in small batches (adding in batches makes it easier to mix evenly). 6. Place the egg whites in a large, clean, oil-free bowl. Use an electric mixer to beat until coarse bubbles form. Add fine sugar in three additions, beating until stiff peaks form. 7. Gently fold one-third of the meringue into the egg yolk batter using a cutting and folding motion. 8. Once combined, pour the mixture back into the remaining meringue. 9. Continue folding gently until fully incorporated.10. After pouring the batter into the mold, gently tap the mold on the countertop a few times to release large air bubbles.
11. Place it in a preheated oven at 170°C and bake for about 40 minutes. Once done, invert the cake to cool before removing it from the mold. 12. To make chestnut cream: Mix 100g of chestnut paste with 35g of light cream until smooth. 13. Whip the cream: Beat 100g of light cream with 10g of white sugar until stiff peaks form. 14. Transfer the prepared cream into a piping bag and cut a small opening at the tip. 15. First, pipe a layer of chestnut cream, then add a layer of whipped cream. Finish by sprinkling with a few chopped sugar-glazed chestnuts for decoration.
