Log with Chestnut Cream Recipe

Ingredients:

• 150g cake flour
• 1 tbsp cocoa powder
• 4 eggs
• 120g sugar
• 1 tsp vanilla extract
• Pinch of salt
• 100g chestnut puree
• 50g unsalted butter, softened
• 100ml heavy cream
• 3 tbsp powdered sugar

Instructions:

1. Preheat the oven to 375°F (190°C) and line a 12×17 inch baking sheet with parchment paper.
2. Sift the cake flour and cocoa powder together into a medium bowl and set aside.
3. In a large mixing bowl, beat the eggs, sugar, vanilla extract, and salt together until light and fluffy, about 5 minutes.
4. Fold in the flour mixture gradually and mix until completely combined, being careful not to deflate the batter.
5. Pour the batter onto the prepared baking sheet and spread it evenly with a spatula.
6. Bake the cake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cake from the oven and let it cool for 10 minutes.
8. Prepare the filling by combining the chestnut puree, softened butter, heavy cream, and powdered sugar in a bowl. Mix well until smooth and creamy.
9. Carefully remove the cooled cake from the parchment paper and spread the chestnut cream filling evenly over the surface of the cake.
10. Roll the cake tightly, starting from one end, and place it seam-side down on a platter.
11. Dust the log with powdered sugar and refrigerate for at least 1 hour before serving.

Serving suggestions:

This log with chestnut cream pairs well with a cup of coffee or tea and makes an elegant dessert for any occasion, especially during the fall and winter months. Garnish with fresh berries or mint leaves for a pop of color.

Verdict:

This log with chestnut cream is a decadent dessert that is sure to impress your guests. The rich and nutty flavor of the chestnut filling complements the moist and fluffy cake perfectly. This recipe requires some finesse to roll the cake, but the end result is worth the effort.