Chestnut nut cocoa cake

Overview

The seventh day of the Lunar New Year is my mom’s birthday, so making a cake is a must, but my mom doesn’t like the rich cream flavor, so I made matcha mousse, coconut flavor, and decided to make chestnut paste this year!

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• cocoa powder
• egg yolk
• honey
• pine nuts
• pistachio
• ripe chestnut kernels
• sugar
• whipping cream
• milk
• powdered sugar
• protein

Ingredients

Steps

1. 1 Add honey to the egg yolks and beat 12 grams of sugar with a whisk until pale

   

2. 2 Add 54 grams of sugar to the egg whites in three batches and beat until wet peaks

   

3. 3 Add 1/3 of the meringue to the egg yolk batter and mix evenly

   

4. 4 Sift in the flour and cocoa powder and mix well

   

5. 5 Pour the batter back into the meringue

   

6. 6 Heat the milk and butter to about 70 degrees and melt, then pour it into the batter bit by bit and continue to stir

   

7. 7 Stir the batter until glossy

   

8. 8 Pour the batter into a baking pan lined with greaseproof paper and knock out any air bubbles

   

9. 9 Place in the preheated oven and bake at 180 degrees for 13 minutes

   

10. 10 Cool completely and cut into four slices

    

11. 11 I used ready-made bagged ripe chestnut kernels and whipped them into chestnut puree, which was a bit grainy

    

12. 12 Add light cream and powdered sugar to the chestnut puree and beat evenly to form a creamy chestnut puree filling

    

13. 13 Take a piece of cake and put the creamy chestnut filling on it, then put another piece of cake on top, and then put four pieces of cake in sequence

    

14. 14 Pipe patterns on the top layer. The chestnut cream here is more creamy

    

15. 15 Sprinkle with a little cocoa powder and then sprinkle with toasted pine nuts and chopped pistachios

    

16. 16 Finished product pictures