Low sugar and oil-free Montblanc chestnut cake
Overview
Mont Blanc cake, French for Mont Blanc, is the French name of Mont Blanc in the Alps. In the world of desserts, Mont Blanc is synonymous with cakes made from chestnuts. There are many ways to decorate it, but generally chestnut puree is squeezed into lines on the cake as a decoration. People who like this method of decoration like it very much, but people who don't like it dismiss it: "What, it looks like noodles." I made Montblanc cupcakes today! Continuing to do healthy baking, the cupcakes are low in sugar and oil-free, and the chestnut puree does not add butter, but just adds a little maple syrup!
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Ingredients
Steps
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Put 2 eggs in the basin
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Add 30 grams of granulated sugar and beat with a whisk
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Beat until all the egg custard drips and does not disappear immediately
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Sift in the flour several times
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Use a spatula to stir evenly
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Put into paper cups
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Place in the preheated oven and bake at 180 degrees for about 15 minutes
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Prepare chestnut puree: I bought ripe bagged chestnut kernels, pick out 12 whole chestnuts without pureeing, and put them into the mixing cup of the wall-breaking machine. In order to blend well, add an appropriate amount of milk or cold water. The amount of water should not be too much, otherwise it will be fried and dried before use
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Select the mixing button and the machine starts working
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Pour out the whipped chestnut puree and sift through a sieve
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This is chestnut puree after sifting. Because the taste is diluted by adding water, I added some maple syrup or honey and stirred it well to make a fine chestnut puree for later use
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Take a cooled cup cake and cut off the high part
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Put a chestnut kernel picked out in advance
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First apply an appropriate amount of chestnut puree, then put the chestnut puree into a piping bag and cut a small opening
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Packed with thin strips
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Finally, add a chestnut kernel and sprinkle with a little powdered sugar (preferably the moisture-proof kind)
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Finished product pictures
