For Vanilla Cake:
4 egg white and yolk
A pinch of salt
80 grams sugar
1.5 tsp vanilla extract
60 grams flour
65 ml heavy cream
For Chestnut Cream:
250 grams chestnuts, cooked (boiled and peeled)
190 ml milk (add more if needed)
3 tbs sugar
1 tbs honey
1 tsp rum
1/2 - 1 tsp vanilla extract
For Custard:
1 egg yolk
8 grams flour
20 grams sugar
100 ml milk
some vanilla extract
Whipped Cream:
150 ml heavy cream
1.5 tbs powder sugar
1 tsp vanilla extrac
How to make vanilla cake:
- Preheat the oven 355 and place cupcake liners in a 12-cupcake pan.
- Separate eggs into bowls and chill egg white in a freezer and leave egg yolk out in a small bowl.
- Prepare flour, sugar and heavy cream in small separate bowls.
- Take out egg white from the freezer and add a pinch of salt and beat it to make stiff melange, while adding sugar three separate times.
- Combine egg yolk one by one and then vanilla extract.
- Microwave heavy cream in a separate bowl for about 25-30 seconds (until it gets warm but not hot).
- Add in flour and the warm heavy cream alternatively (heavy cream needs to be warm; otherwise, the oil in the cream will break the air bubble in the batter and the cake won't rise).
- Pour batter into the cupcake pan.
- Bake at 355°F for about 12 - 14 minutes.
- Cut chestnut into small pieces and put them into a small pot.
- Add in milk and simmer chestnut in it for about 5 minuets until it softens.
- Remove from heat, use immersion blender (or a regular blender) to make chestnut puree.
- Transfer the chestnut puree into a bowl and mash it through a strainer (If the chestnut is too hard to go through the strainer, you can loosen it up by adding a little bit of milk). At this point, it should be very smooth, creamy chestnut puree like paste.
- Add the rest of the ingredients to flavor the chestnut paste.
