Chocolate Sponge Chestnut Cream Cake

How to make it

1. 1

   Mix the egg yolk, sugar, and cake flour, pour in the warmed milk, and cook it over low heat until it thickens. Once it has cooled, beat in the unsalted butter a little at a time to make a mousseline cream.

2. 2

   Mix the mousseline cream with the bonui chestnut paste to make the chestnut cream. Hold some of it back for decorating.

3. 3

   For the chocolate sponge, mix the egg yolk, sugar, milk, vegetable oil, and vanilla extract, then add the dry ingredients. Whip the egg whites with sugar into a meringue and fold it through.

4. 4

   Bake at 350°F (170°C) for 15 to 18 minutes, cool it, and cut it to the cake size you want.

5. 5

   Whip 12.7 oz of chestnut cream with the whipped cream and sugar to make a chestnut cream frosting.

6. 6

   Stack the sponge and the chestnut cream frosting in layers and decorate the outside with the chestnut cream.

7. 7

   Mix the tuile ingredients, spread them thin, bake at 325°F (160°C) for about 3 minutes, and use them as decoration.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the batter or cream is stiff, add milk a little at a time; if it is loose, add flour the same way. Once it has set, it cannot be adjusted.