Chestnut Mousse Cake
This rich creamy Chestnut Mousse Cake is so easy to make, full of chestnut flavour complemented well with English tea. Perfect for any occasions.
Ingredients
Sponge Cake
- 50 g corn oil
- 50 g cake flour or plain flour
- 1/2 tbsp corn starch
- 2 tea bags Earl Grey tea leaves
- 50 g fresh milk
- 5 egg yolks - 65g with shell
- 5 egg whites
- 1 tsp lemon juice
- 60 g caster sugar
Chestnut Paste
- 250 g cooked chestnut - from Scarlett
- 2 tea bags Earl Grey tea
- 150 g fresh milk
- 120 g diary whipping cream
- 40 g butter
- 35 g caster sugar
Chestnut Mousse
- chestnut paste
- 350 g non diary whipping cream
Instructions
Sponge Cake
- Separate the cold egg yolks and egg whites. Place egg whites in the mixing bowl, then in refrigerator for later use.
- In a bowl, combine corn oil and flour, cornstarch together with earl grey tea leaves, mix a hand whisk, followed by milk. Add egg yolks and mix till mixture again, set aside.
- Meringue - Whisk egg whites and lemon juice until foamy (low speed) . Add sugar in 3 separate rounds beat until egg whites with peaks form (tips flop over) at medium speed.
- Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then pour egg mixture to remaining egg whites and gently fold well again.
- Pour batter into prepared lined tray (11x14 inch) and spread out evenly with a rubber spatula. Gently tap the tray to release air bubbles.
- Bake in a preheated oven at 150 degrees C for 30 minutes.
- Turn cake over and remove non grease paper immediately after baked. Then place cake on a larger piece of clean parchment paper to cool down completely.
Chestnut paste
- Chop the chestnuts into smaller pieces and place into a pot. Add fresh milk and earl grey tea bags. Bring to a boil and simmer at low heat for about 5 minutes.
- Remove tea bags, then pour the chestnut mixture into a blender and blend to fine (a mini blender would be better, easier to blend). Add a little more milk if chestnut paste is too dry to blend.
- Then add whipping cream into it, continue to blend the puree to smooth.
- Add butter into pan under low heat, pour in chestnut paste and sugar, blend mixture into smooth paste. Then press chestnut paste through strainer and set aside to cool.
- Whisk non dairy whipping cream to peaks form. Fold 1/3 of the whipped cream to chestnut paste and mix well. Then fold in the remaining whipped cream.
- Use a 7 inch cake ring to cut out 2 pieces round cake.
- Spread a layer of chestnut mousse on cake, then cover with second piece of cake on top with another layer of chestnut mousse, cover the sides of the cake as well with a spatula.
- Pour the remaining chestnut mousse into piping bag with nozzle tip 801. Pipe chestnut mousse on top of the cake in circular form.
- Lastly place some whole chestnuts on cake and dust with some cocoa powder. Chilled chestnut mousse for a few hours in the refrigerator before consuming.
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