-
1
Make the Mont Blanc cream.
-
2
Prepare the All-Purpose Cream Chestnut Paste
-
3
Add the chestnut paste and sugar into a small saucepan and mix together.
-
4
Press the mixture through a strainer to make it smooth.
-
5
Mix in the rum once cooled.
-
6
Add the sugar into heavy cream and beat until stiff peaks form.
-
7
Mix 1/5 of this whipped cream into the mixture from Step 2 and the Mont Blanc cream is done!
-
8
Make the roll cake batter.
-
9
Line a 30 cm x 30 cm baking sheet with parchment paper.
-
10
Preheat the oven to 180C.
-
11
Put the egg whites into a bowl, and whip into a firm meringue while whisking in the sugar in 2 batches.
-
12
In a different bowl, whisk together the egg yolk and sugar.
-
13
Mix in the vegetable oil in 2 batches.
-
14
Also mix in the milk in 2 batches.
-
15
Sift the cake flour into the mixture and whisk well.
-
16
Add 1/4 of the meringue and fold in thoroughly use an electric mixer for everything up to this point).
-
17
Change to a rubber or wooden spatula and fold in the rest of the meringue, being careful not to break the foam.
-
18
Pour batter into the baking sheet and smooth out the surface.
-
19
Bake for 15 minutes at 180C.
-
20
Remove the baking sheet from the oven, and let it cool after sticking plastic wrap on the surface.
-
21
When it's cooled, spread the leftover whipped cream from Step 3 (set a little aside) over the surface and roll it up.
-
22
Let it rest for a while in the fridge, and cut into appropriate widths.
-
23
Spread the set aside whipped cream on top of the cake, and pipe out the Mont Blanc cream.
-
24
Dust the cake with powdered sugar if you like.
-
25
I got a little lazy here and spread the Mont Blanc cream inside m
