Chestnut Matcha Mont Blanc

Idea from: Dalmiin Baking Studio

Original Recipe

Ingredients (for 6 inch cake):

To make the matcha cake base:

1. Seperate the egg yolk and egg white.

2. Whisk 20g granulated sugar with the egg yolks until slightly fluffy.

3. Pour 30g sugar 3 times into the egg white, beat until soft peak form.

4. Pour small amount of egg white into egg yolk mixture and blend with a spatula.

5. Pour the mixture in 4 into the remaining egg white mixture. Carefully incorporate using a spatula.

6. Sift matcha powder and flour together into 5, blend with a spatula until fully combined.

7. Pour the mixture in 6 into a piping bag with a round tip, pipe 2 round cake base onto a baking sheet. The sheets should be a little bigger than a 6-inch mode.

8. Bake in the preheated oven at 180C for 10 min.

9. Cut the cake base to fit the mode.

To make the chestnut cream (A):

1. Mix chestnut paste, melted butter, and sweetened heavy cream until fully combined.

Chestnut Heavy cream (B):

2. Mix sweetened heavy cream and 80g chestnut cream (A) , and chopped chestnut together.

Assemble:

1. Pour the chestnut heavy cream (B) onto one layer of matcha cake, smoothen up, and put the other matcha layer onto it.

2. Put the chestnut cream (A) into a piping bag with a medium round tip (size of a cooked spaghetti) and pipe the mixture onto the cake using circular motion.

3. Decorate with boiled or instant chestnut