Vertical Layer Chestnut Cake

Nutrition values are AI-estimated based on ingredients.

• 4 eggs
• 120 g sugar
• 6 g vanilla extract
• 30 g vegetable oil
• 115 g all-purpose flour
• 4 g baking powder
• 8 g cocoa powder
• 400 g chestnuts
• 100 g brown sugar
• 4 g vanilla extract
• 1 g salt
• 520 g water
• 30 g butter
• 300 g heavy cream
• 25 g sugar
• 90 g chopped chestnuts
• 6 whole chestnuts
• Rosemary sprigs

1. 1Whip 4 eggs in a stand mixer bowl until light and frothy.
2. 2Add 120 g sugar, 6 g vanilla extract, and 30 g vegetable oil to the whipped eggs and mix well.
3. 3Sift 115 g all-purpose flour, 4 g baking powder, and 8 g cocoa powder together over the wet ingredients, then gently fold until a smooth, brownish batter forms.
4. 4Pour the cake batter onto a parchment-lined and floured/sugared baking sheet, spread evenly, and bake until cooked.
5. 5Invert the baked cake sheet onto an icing sugar-dusted parchment, carefully peel off the original parchment, then tightly roll the cake sheet with the new parchment to form a log and let it cool completely.
6. 6Combine 400 g shelled chestnuts, 100 g brown sugar, 4 g vanilla extract, 1 g salt, and 520 g water in a saucepan, bring to a boil, and simmer until the chestnuts are tender; reserve a small amount of the cooking liquid.
7. 7Transfer the cooked chestnuts to a blender with 30 g butter and blend until mostly smooth, then pass the mixture through a fine-mesh sieve to create a smooth puree.
8. 8Combine 300 g heavy cream and 25 g sugar in a large glass bowl and whip using an electric hand mixer until stiff peaks form.
9. 9Unroll the cooled cake sheet, cut it into three equal vertical strips using a ruler and knife, and brush the cake strips with the reserved chestnut cooking liquid.
10. 10Spread a layer of whipped cream over each cake strip, sprinkle with 90 g chopped chestnuts, and carefully roll each strip tightly from one end.
11. 11Assemble the rolled cake strips vertically, forming a cylindrical cake by wrapping subsequent strips around the first, then cover the entire cake with a thin crumb coat of whipped cream, smoothing with an offset spatula.
12. 12Pipe a basket weave design around the sides of the cake using the remaining chestnut puree in a piping bag, then pipe small swirls of puree around the top edge.
13. 13Place 6 whole chestnuts on top of the piped swirls and add small sprigs of fresh rosemary for garnish.

These instructions are our analysis of the original video. Watch on YouTube →