【Mont Blanc cake roll】

【Mont Blanc cake roll】

Overview

How to cook 【Mont Blanc cake roll】 at home

Tags

Ingredients

Steps

  1. Add 80g egg yolks to 16g white sugar and beat until thick, milky white and swollen.

    【Mont Blanc cake roll】 step 1

  2. After the egg yolks are beaten, take out the egg whites from the refrigerator and beat them with an electric egg beater first. After the whole thing is foamy, add 56g of white sugar at one time and beat until smooth, the egg whites are white and the texture is watery. Beat the egg whites until they are picked up and slowly fall from the egg beater. The texture formed when it falls in the basin remains unchanged and does not solidify on the egg beater

    【Mont Blanc cake roll】 step 2

  3. Add the egg yolk paste to the egg whites, use a manual egg beater to scoop up the two and mix them well. After mixing evenly, use a spatula to arrange all the egg paste on the edge of the basin into the middle of the basin (the mixing is not stirring, it is an irregular scooping and mixing and this process needs to be handled immediately)

    【Mont Blanc cake roll】 step 3

  4. Sift in 40g of low-gluten flour and use a rubber spatula to stir evenly

    【Mont Blanc cake roll】 step 4

  5. Then pour the liquid butter that has been melted over water onto a spatula and stir quickly to evenly combine.

    【Mont Blanc cake roll】 step 5

  6. Once evenly distributed, immediately pour it into a baking tray lined with baking paper, scrape it slightly, and place it in the middle and lower racks of the preheated oven at 180-190°C for 12-15 minutes, until the surface takes on a beautiful baked color and is elastic without any rustling

    【Mont Blanc cake roll】 step 6

  7. Immediately after taking out the oven, remove the baking paper from the baking pan, place it on a wire rack to cool, and then peel off the baking paper

    【Mont Blanc cake roll】 step 7

  8. Take out 160g of fresh cream from the refrigerator and pour it into a basin, add 16g of fine sugar; use an electric beater to beat the fresh cream until the texture gradually appears. Add chestnut puree and beat until the fresh cream is solid. You can store it in the refrigerator before applying

    【Mont Blanc cake roll】 step 8

  9. Place a piece of oil paper under the cake slice, and spread the filling on the inside of the cake slice. The cream will be slightly thicker at the beginning, slightly thinner at the end, and no cream will be applied at the last 3cm or so.

    【Mont Blanc cake roll】 step 9

  10. Use the inner rolling method to roll the cake slices, use a rolling pin to help roll up the cake slices, wrap with oil paper, and refrigerate for 30 minutes

    【Mont Blanc cake roll】 step 10

  11. The rolled cake roll has distinct layers

    【Mont Blanc cake roll】 step 11

  12. Fill the chestnut cream filling into a piping bag fitted with a Montblanc piping nozzle and pipe onto the cake roll. Decorate with candied chestnuts and sprinkle with powdered sugar.

    【Mont Blanc cake roll】 step 12